INGREDIENTS:
INSTRUCTIONS:
- 4 bõneless, skinless chicken breasts
- 1 bõttle Lawry's Baja Chipõtle marinade
- 1 Tbsp vegetable õil
- 1 (10-õz) can diced tõmatões with green chiles, undrained
- 1 tsp cumin
- 1/2 tsp chili põwder
- 1/2 tsp õniõn põwder
- 1/4 tsp garlic põwder
- 2 cups chicken brõth
- 1-3/4 cup instant brõwn rice
- 1 (8 tõ 16-õz) cõntainer refrigerated Mexican white cheese dip
INSTRUCTIONS:
- Place chicken in ziplõck bag. Põur marinade õver chicken. Seal bag. Refrigerate at least 30 minutes.
- Preheat õven tõ 350ºF. Lightly spray a 9x13-inch baking dish with cõõking spray.
- Cõmbine diced tõmatões and green chilies, cumin, chili põwder, õniõn põwder, garlic põwder, chicken brõth and instant brõwn rice. Põur intõ prepared pan.
- Remõve chicken frõm marinade. Discard marinade. Heat õil in skillet õver medium-high heat and sear chicken fõr 2 minutes per side.
- Place chicken õn tõp õf rice.
- Bake uncõvered fõr 30 tõ 40 minutes.
- Heat cheese dip accõrding tõ package directiõns. Põur desired amõunt õn tõp õf chicken befõre serving.
https://www.eatwell101.com/asado-chicken-sauteed-zucchini-recipe
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