"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Mexicana Chicken Recipe

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This recipe for Mexicana Chicken, by , is from The Moffitt Employee Holiday Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mona Geidel - Radiation Oncology
Added: Tuesday, September 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 lb. chicken breast (serves 4 – 6 calculating a 6 – 8 oz serving)
1 c. salsa
1 c. shredded cheese (cheddar or Colby)

Directions:
Directions:
Bake chicken at 350° for 1 hr. Drain juices (reserve if serving a large quantity at a buffet…add if needed for moistness) and pour salsa over chicken, then shredded cheese. Return to oven for 15 minutes or until cheese is melted. If it’s going to be awhile before you serve. . .cover the chicken with foil, turn off the oven and leave to keep warm. Salsa and cheese can be decreased/multiplied to your taste. These ingredients can be layered into a lined crock pot for a potluck.

Personal Notes:
Personal Notes:
The ingredients can be multiplied to serve hundreds. This is a delicious way to serve chicken and it’s very moist. Works great for a buffet. Spanish rice with corn or green beans/chopped red pepper are great sides.



 

 

 

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