My family liked this meal...here are the two recipes I used, with a side of steamed zucchinis. Thought I'd share the idea--'cause meal planning is the never ending burden of a lot of our lives, and I think we need to stick together! (I get into awful boring ruts)
PEPPER JACK STUFFED CHICKEN
4 oz Pepper Jack cheese
4 boneless chicken breasts
2 tsp Mexican or Taco seasoning
2 Tbsp veg oil / cooking spray
Cut cheese into 4 long strips. Flatten chicken to ¼ in thickness. Place a strip of cheese down the center of each chicken breast half; fold chicken over cheese and secure with toothpicks. Rub Mexican seasoning over chicken.
In a large skillet, brown chicken on all sides. Transfer to a greased baking dish and bake uncovered at 350 for 25-30 min or until chicken juices run clear. Great w/ rice!
with:
"Simple Mexican Rice" from allrecipes.com. One reviewer suggested using only 1 tsp of cumin instead of 1 Tbsp, and adding 1 tsp of salt. That's how I did it, and I thought the rice was YUMMY!
The kids liked it, the hubby liked it.
Gisela
PEPPER JACK STUFFED CHICKEN
4 oz Pepper Jack cheese
4 boneless chicken breasts
2 tsp Mexican or Taco seasoning
2 Tbsp veg oil / cooking spray
Cut cheese into 4 long strips. Flatten chicken to ¼ in thickness. Place a strip of cheese down the center of each chicken breast half; fold chicken over cheese and secure with toothpicks. Rub Mexican seasoning over chicken.
In a large skillet, brown chicken on all sides. Transfer to a greased baking dish and bake uncovered at 350 for 25-30 min or until chicken juices run clear. Great w/ rice!
with:
"Simple Mexican Rice" from allrecipes.com. One reviewer suggested using only 1 tsp of cumin instead of 1 Tbsp, and adding 1 tsp of salt. That's how I did it, and I thought the rice was YUMMY!
The kids liked it, the hubby liked it.
Gisela