≡   Categories
Easy Mexican Chicken

12 teaspoon dried chipotle powder
1 teaspoon ground cumin
12 teaspoon dried oregano
1 tablespoon salt
1 teaspoon garlic powder
1 12 lbs boneless skinless chicken breasts
1 (17 5/8 ounce) bottlegoya pico de gallo, salsa
6 -8 ounces jalapeno jack cheese, grated


Preaheat oven to 350F. Combine the chipotle, cumin, oregano, salt, and garlic powder and process in a blender or food processor until oregano is pulverized. Cut each chicken breast into 3 or 4 pieces lengthwise. Sprinkle the herb mixture liberally on all sides of the chicken pieces. Place the chicken in one layer in a greased casserole dish. Pour the entire bottle of salsa over the chicken. Bake for about 45 minutes then spread the grated cheese over the top of the salsa. Bake another 15 minutes or until chicken is done and cheese is bubbly.

Source: www.food.com