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Wednesday, 20 June 2012

Easy Mexicali Chicken Bake with Auntie Janet

By: Miriam Borys & Janet Mathieson

2 chicken breasts – boneless & skinless
1 ¼  cups cream cheese – room temperature
1  ½  cups salsa – chunky
1 ½ cups grated cheddar cheese

Rinse chicken under cold water and pat dry.
Cut chicken breasts into long strips and place in a single layer in a baking dish.
Completely cover chicken with a thick layer of cream cheese ensuring that all chicken is covered.
Dilute salsa with a ½ cup of water and pour over cream cheese covered chicken.
Bake for 30 minutes.
Cover with grated cheese of choice & bake for another 10-15 minutes until chicken is cooked.
Serve over rice, noodles, quinoa or mashed potatoes.

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