MEXICAN BLANKET

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MEXICAN BLANKET image

Categories     Chicken     Quick & Easy

Yield servings

Number Of Ingredients 6

2 medium boneless, skinless chicken breasts
1 T vegetable oil
1/4 c. refried beans
1/4 c. tomatillo salsa
1/4 c. shredded monterrey jack cheese
garlic salt, pepper, seasoned salt (to taste)

Steps:

  • Butterfly the chicken breasts and pound them between two sheets of plastic or parchment paper. Salt and pepper the flattened breasts with garlic and seasoned salts and pepper. Heat the oil in large skillet. Cook chicken until cooked through, one breast at a time, and transfer to a rimmed baking sheet. Spread beans evenly over both breasts, then salsa, then cheese. Broil until cheese begins to bubble. Serve with rice and more salsa on the side.

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