Since we have made chicken are main source of meat,
I am always looking for ways to prepare the average chicken breast.
I came across this recipe a few weeks ago.
It is simple to prepare.
But mainly the pipeliner approved.
This one will go in the recipe box.
Santa Fe Baked Chicken
2 boneless chicken breasts
1/4 cup mayonnaise
1 cup tortilla crumbs
1 cup salsa
3/4 cup shredded Monterey Jack Cheese
Pre-heat oven to 400.
Line a large baking sheet with foil or parchment for easier cleanup.
To make the tortilla crumbs, just add them to your food processor and give them a quick whirl.
Pound out the chicken breasts between 2 pieces of Saran Wrap until they are a thin even thickness. If very large cut them in half.
Working one at a time, coat each chicken lightly with the mayo, then the tortilla crumbs, patting them on with your hands if needed.
I cooked my chicken breast on a wire rack.
I think they cook more evenly this way.
Bake about 20 minutes or until chicken is throughly cooked to an internal temperature of 165F.-170F.
Remove pan from the oven and top each piece of chicken with 1/3 cups salsa topped with 1/3 cup of your cheese.
Put back in the oven for about 5 more minutes until the cheese has melted.
While the chicken baked I made one of our favorite recipes.
Mexican Street Corn Salad.
2 tbsp vegetable oil
12 oz. bag of frozen corn slightly thawed
salt to taste
2 tbsp mayonnaise
2 ounces cojito cheese finely crumbled
1/2 cup fresh cilantro, finely chopped
2 cloves of garlic, minced
1 lime juiced
chili powder to taste
Heat oil in large skillet over high heat.
Add the the corn kernels and salt, stir until combined.
Let cook for about 2 minutes or until the kernels are slightly charred on one side.
Stir corn and repeat.
Mix the rest of the ingredients together.
When your corn is done transfer to a large bowl.
Add the mayo mixture and stir well.
This dish really reminds me of the wonderful corn on the cob we grill in the summer!
Dinner is served!
Have a great weekend!