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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This is my version of a chicken dish that I order at a local Mexican restaurant. The Restaurant grills the chicken, but it comes out more moist if it's baked. Serve it with Spanish rice and beans - it's good! Ingredients:
4 boneless skinless chicken breasts |
6 ounces pico de gallo (i buy it already made in the produce section) |
1 tablespoon olive oil |
2 limes |
1/2 teaspoon cumin |
salt |
pepper |
4 -8 slices monterey jack cheese (i prefer 2 slices per chicken breast) |
Directions:
1. Put the chicken breasts in a baking dish.
2. Rub the chicken with the olive oil, add three quarters of the pico de gallo and the juice from 2 limes.
3. Evenly sprinkle the cumin, salt and pepper over the chicken.
4. Bake at 350 degrees 35-40 minutes or until done.
5. Remove the chicken from the oven (you might want to drain it a little) and place 1 or 2 slices of Monterey Jack Cheese over each chicken breast.
6. Put the chicken back in the oven for 3-4 minutes to melt the cheese.
7. When the chicken is done, garnish with the remaining pico de gallo and serve!
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