| Southwest Chicken Bake Serves 4 1 ½ pound chicken breast, boneless, skinless, trimmed 1 cup of Mexican cheese blend shredded cheese ½ brick cream cheese, room temperature ½ of 4 ounce can mild fire roasted green chilies 1 roma tomato, diced 3 Tablespoon black olives, roughly chopped 3 Tablespoons green onions, diced 1 Tablespoon vegetable oil ½ teaspoon cumin ¼ teaspoon salt ¼ teaspoon black pepper ¼ teaspoon garlic powder additional salt and pepper Serve with rice and sour cream on top if desired Preheat oven to 350 degrees F. In a bowl add tomatoes, green onions, olives, cream cheese, cumin, salt, pepper, garlic powder and fire roasted chilies. Mix well. In a 8 x 8 baking dish add oil and spread it around. Lightly salt and pepper both sides of chicken and add to pan in one layer. Spread cream cheese mixture over the top and bake for 30 – 40 minutes or the until the chicken is done and the cheese is melted. Best served right away. Enjoy. Peace, CK |
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