Saturday, June 15, 2013

Mexican Chicken

Wondering what to make for dinner?  No worries - MAKE THIS!!!!  I LOVED this recipe and can see this becoming a weekly staple around here.  Now, my 2 boys are not fans of chicken in general so I can't really please them with anything chicken-related.  Matt really liked it though, but of course, he kept his chicken without the veggies.  The whole combination of the marinade, cheese and veggies just made the meal - but, it's important to use good cheese.  I like Tillamook Monterey Jack cheese, hand grated.  I get a huge chunk at Costco and it lasts FOREVER.  I served this with pinto beans and brown rice.

Mexican Chicken

4 chicken breasts--I like mine pounded thin
1/4 cup soy sauce
1/4 cup lemon juice (I got 1/4 cup from 2 big lemons)
2 cloves garlic, crushed (I just chopped mine)
**Marinate the chicken breasts in above ingredients during the day

Saute with a little bit of Olive Oil, S & P, and I also like Garlic salt:
1 green pepper
1 onion
4 oz fresh mushrooms, sliced

Bake chicken breasts in 350 oven (leave in marinade) for about20-25 minutes.  Put sauteed vegetables and grated Monterey Jack cheese on top.  Bake until melted.

**I did not add the veggies to the pan because Matt wouldn't like them, so I just added mine when I took it out of the oven.  I also left 1 chicken without cheese for the boys.

Love versatile meals where I can adapt to everybody's taste needs!!!!!


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