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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Kim's Green Chili Chicken Breasts Recipe

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This recipe for Kim's Green Chili Chicken Breasts is from Jesse Bitterman's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 lg. skinless, boneless chicken breasts
4 oz. diced green chili
2 T. lemon pepper
1 can cream of celery soup
½ can water
2 c. rice (cooked)
Directions:
Directions:
In a shallow baking dish or cake pan, sprinkle the bottom liberally with lemon pepper. Place uncooked breasts in the pan with space between them. Spoon green chili on top of each individual breast. Then spoon the soup directly from the can onto each breast. Don’t worry if it looks lumpy, it evens out in the end. Using the soup can, pour water into the base of the pan, around but not on the chicken. Bake at 350º for 35 minutes or until chicken is done. Stir sauce periodically to help it look like sauce, spoon over chicken often to keep it moist. Serve over white rice, using sauce from pan.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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