Tuesday, March 20, 2012

Baked Tex Mex Chicken

  • Cooking Spray
  • 1 onion, chopped
  • 3 tablespoons chili powder
  • 1 tsp cumin
  • 2 (15-ounce) cans kidney beans, rinsed and drained
  • 4 chicken breast cut in halves
  • 1 (28-ounce) diced tomatoes, no salt added or 2 (15 ounce cans), drained (juice reserved), and chopped
  • 1/4 cup shredded 2% Cheddar cheese
  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, mix together onions, chili powder, cumin and kidney beans; set aside.
  3. Spray a 9- x 13-inch baking pan with remaining oil; add kidney bean mixture. Arrange chicken over top of beans, pressing chicken into bean mixture. Spoon tomatoes over beans and chicken, and add reserved tomato juice.
  4. Bake chicken 40-50 minutes (or until chicken cooked through) then remove from the oven, sprinkle with shredded cheese, and bake 10 more minutes, or until cheese is melted, chicken is fork-tender and no pink remains.

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