Tuesday, September 23, 2008

Spicy Rotel Chicken

The picture here is of Kraft’s italian version of the chicken, but I modified it to be mexican with ingredients we had on hand. We’ve tried both, and I like my version better than the italian one! It is pretty spicy though... To fix this, you could use the mild Rotel tomatoes.

4 Boneless Skinless Chicken breast halves
Medium onion, sliced into thick slices
Olive Oil
Lime Juice
Fajita Seasoning
1 can Mexican-style Rotel Tomatoes w/ lime juice & garlic
Mexican blend shredded cheese

Cover the inside of a 8x8 pyrex dish with foil. (Optional, but makes for the easiest clean-up!)
Slice onion and separate rings. Arrange on the bottom of the dish.
Season onion rings with salt and pepper and drizzle with a little olive oil.
Trim chicken breasts of fat and sprinkle with fajita seasoning on both sides.
Arrange chicken breasts over onions and squirt the whole thing liberally with lime juice.
Dump undrained can of Rotel tomatoes evenly over chicken.
Bake uncovered at 425 for 25 minutes.
Top with cheese and bake 5 additional minutes.

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