I like to experiment in the kitchen and usually my experiments turn out pretty good. The same can't be said about my mom, but that's beside the point. I am also a major wimp that can't handle even regular black pepper. Yes, I am a native Texan and I can't eat spicy food. Go figure. Anyway, I did an experiment in the kitchen and it turned into this chicken dish that is pretty awesome, according to some of my coworkers. Here's what you need.
You can customize however you like, adding peppers to desired spice level.
4 half pound chicken breast pieces.
4 cups mozzarella cheese shredded. ( divide out 1.5 cups)
2 14.5oz cans Kirkland Signature organic diced tomatoes.
3 small yellow onions chopped (or equivalent)
Juice of 2.5 limes (divide out juice of 1/2 lime)
Garlic to taste (I like a LOT of garlic)
Lawry's seasoned salt to taste.
2 avocados.
3 tbsp flour (optional)
Preheat oven to 350 degrees.
Ridiculously Mild Salsa
Mix tomatoes, onions, juice of two limes, flour, garlic, and seasoned salt in frying pan. Cook until onion is well done and juice is mostly absorbed. The flour is optional to thicken it if you want.
Guacamole
If you want to layer the guacamole in the dish, then go ahead and make it as the second step. My father can't eat avocados and my daughter doesn't like them so I made the guacamole on the side. If you are making it for on the side, do not start it until the chicken is in the oven.
2 avocados
Juice of 1/2 lime
Garlic and seasoned salt to taste
Mix thoroughly in small bowl and set aside.
Chicken Dish
Layer 1/2 of salsa on bottom of 8x8 baking dish.
Layer 1.5 cups cheese.
Layer chicken
Layer remaining salsa.
Top with remaining cheese.
Add guacamole between chicken and top layer of salsa if desired.
Bake for 1 hour or until chicken cuts with fork.
If you put the top layer of cheese on before putting the chicken in the oven, the cheese will brown and might even look burnt. It's not, it's very good that way, but if you prefer you can wait and put the cheese on 10 minutes before it's done.
Serve as is or over rice or bread if desired.
Feeds about 4 grown ass people.
Approximately 550 calories per serving.
For low fat or low calorie reduce cheese and avocados.
Something else you can do with the salsa and guacamole if you have some left over.
You can customize however you like, adding peppers to desired spice level.
4 half pound chicken breast pieces.
4 cups mozzarella cheese shredded. ( divide out 1.5 cups)
2 14.5oz cans Kirkland Signature organic diced tomatoes.
3 small yellow onions chopped (or equivalent)
Juice of 2.5 limes (divide out juice of 1/2 lime)
Garlic to taste (I like a LOT of garlic)
Lawry's seasoned salt to taste.
2 avocados.
3 tbsp flour (optional)
Preheat oven to 350 degrees.
Ridiculously Mild Salsa
2 avocados
Juice of 1/2 lime
Garlic and seasoned salt to taste
Mix thoroughly in small bowl and set aside.
Chicken Dish
Layer 1/2 of salsa on bottom of 8x8 baking dish.
Layer 1.5 cups cheese.
Layer chicken
Layer remaining salsa.
Top with remaining cheese.
Add guacamole between chicken and top layer of salsa if desired.
Bake for 1 hour or until chicken cuts with fork.
If you put the top layer of cheese on before putting the chicken in the oven, the cheese will brown and might even look burnt. It's not, it's very good that way, but if you prefer you can wait and put the cheese on 10 minutes before it's done.
Serve as is or over rice or bread if desired.
Feeds about 4 grown ass people.
Approximately 550 calories per serving.
For low fat or low calorie reduce cheese and avocados.
Something else you can do with the salsa and guacamole if you have some left over.
Spread it over some bread. It's yummy.
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