20 June 2012

Cheesy Fiesta Chicken

Kaelyn asked for this today. Apparently "Cheesy Chicken" was a hit! There is a similar recipe in the P90X cookbook but we've modified it for us, as usual. I am using all of the standard "ok ingredients" and rules. Like "Cheese isn't an ingredient, it's a condiment". As in don't drown your foods in cheese and other dairy based products. Just add a little for flavor and move along.

Please ignore the fuzziness... I didn't realize the lens got steamed till it was too late!

Serves 4

  • 1 lb boneless skinless chicken breasts (usually 2-3 breast pieces)
  • 1 can of rotel/diced tomatoes with green chilis (They make a MILD heat one now for the faint of heart!)
  • 1/2-3/4 c water
  • 1 TBSP cumin
  • salt & pepper to taste
  • 2 oz. fat free cream cheese
  • 2 oz (1/4 c) shredded cheese 
  • 3 cups COOKED brown rice (perfect to use up leftovers)
  1. Preheat oven to 400°.
  2. Heat olive oil in skillet over medium high heat.
  3. Coat chicken with cumin, salt & pepper, add to skillet (top side down) & cook until browned then flip and brown the other side.
  4. Pour Rotel and water over the chicken (water amount depends on how saucy you want your rice). Simmer over medium heat for 5-10 minutes until chicken is cooked through.
  5. Remove chicken to cutting board and cut on a diagonal to create strips, but not all the way through. We're going to "stuff" it with the tomato mixture for pretties :)
  6. Add cream cheese to the Rotel mixture and whisk until combined and simmer for 1-2 minutes.
  7. Reserve 2 good stirring spoonfuls of the mixture and add the rice to the rest. Stir to combine and pour into a 6x9 baking dish.
  8. Top with the chicken and spon the reserved tomato misxture over it, opening the slits to "stuff" it.
  9. Sprinkle cheese over the top of your chicken & bake for 10-15 minutes until the cheese is melted & slightly brown.
  10. Serve :-)


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