Carol's Easy Mexican Chicken
6 bonless, skinless chicken breasts
1/2 C whole wheat flour
1 Tbsp Emeril's Bam
1/4 C olive oil
6 Tbsp salsa
1 1/2 C grated pepper Jack cheese
Put the olive oil into a skillet on medium heat. Combine the whole wheat flour and the Emeril's Bam. Dredge the chicken breasts in the flour & Bam mixture.
Brown the chicken breasts in the olive oil. Transfer the browned chicken breasts to a 9x13 baking pan. Top each chicken breast with 1 Tbsp of salsa. Cover baking pan with foil.
Bake at 375° for 20 minutes.
Remove foil and top each chicken breast with pepper Jack cheese.
Put back into the oven uncovered and bake for 5 minutes more or until cheese is melted.
Pairs Well With
I like to throw things together without a recipe. Sometimes they're very good and other times they belong in the garbage. This one was pretty good.