Simple and tasty, serve this easy main dish with rice to complement the spicy sauce.
Holly Clegg Meals on the Move
|2 1/2 lbs boneless skinless chicken breasts||1 (11 oz) can shoe peg corn, drained|
|1 cup mild salsa||1 1/2 cups shredded reduced-fat Monterey Jack Cheese|
|1 tbsp minced garlic||1/2 cup sliced green onions (scallions)|
|1 (10 oz) can diced tomatoes and green chiles|
Preheat oven to 350°F. Cut the chicken breasts into strips. Place in a 2-quart casserole dish and sprinkle with pepper.
Spoon the salsa, garlic, tomatoes and chiles, and corn over the chicken. Mix well. Cover and bake for 1 hour.
Uncover and sprinkle with cheese and green onions. Continue cooking for 5 minutes or until the cheese is melted.
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