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Wednesday, April 6, 2011

Saucey Mexican Chicken by Wendy

I had done this one in the past and it tasted very delicious, so I thought we'd have it again!
Ingredients:
1 1/2 lb. Boneless Skinless Chicken Breast halves
1-24 oz. Jar Salsa
1 can (15 oz.) black beans, rinsed
1 cup Shredded Cheddar Cheese

To Freeze: Place frozen chicken in pan. Add salsa and beans. Cover with foil. Place a 1 cup of cheese in Ziploc bag and freeze everything.

To Cook from Frozen: Thaw completely. Bake at 375 for 40-50 minutes or until chicken is done (165 degrees). Top with cheese. Remove from heat. Let stand, covered or until cheese is melted.

To Cook on day of assembly: Thaw chicken, place in pan with salsa and beans and bake uncovered 40 minutes. Remove from heat. Let stand, covered or until cheese is melted.

Stove top assembly: Cook chicken in nonstick skillet on med-high heat 4 min. on each side or until browned on both sides. Add salsa and beans. Bring to boil; cover. Simmer on med.-low heat 5 minutes or until chicken is done (165 degrees). Top with cheese. Remove from heat. Let stand, covered, 5 min. or until cheese is melted.

Tastes great served over rice! Makes 6 servings.

3 comments:

  1. This is a family favorite! Thanks for making it again. Thanks for the rice. It's so good over rice!

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  2. This was great again. I didn't care for the boil in bag rice, so next time I will send rice to cook in the oven. Wow, what a difference the 5 min. instant bag rice is, I didn't realize how different it tastes from the real stuff you cook on the stove for 20 min. You cook and learn from your mistakes.

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  3. Great meal. Full of flavor.

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