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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Mexajita Chicken Recipe

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This recipe for Mexajita Chicken is from Sister's, Family & Friends 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:  
•2 to 3 TBS canola or olive oil
•4 to 6 boneless skinless chicken breast, rinsed and patted dry
•Salt and pepper
•2 (16-ounce) cans pinto beans, undrained
•2 (10-ounce) cans Ro-tel diced tomatoes
•1 TBS low-sodium fajita seasoning

*Optional: Sautéed Onion & Pepper Garnish for Chicken
• 2 TBS canola or olive oil
• 1 bag frozen pepper stir-fry mix, thawed
• 1 TSP minced garlic
• 1 TSP fajita seasoning
Heat oil in sm. pan over medium-high heat. Sauté: pepper stir-fry mix, garlic and fajita seasoning for about 3 minutes. Serve on top of dish.
Directions:
Directions:
Preheat oven to 350º
Put pinto beans in the bottom of 9 X 13” baking dish, set aside.
Season chicken breasts with salt and pepper.
Heat the oil in a large skillet over medium-high heat. Place chicken in skillet and sear about 2 minutes per side.
Remove chicken, Arrange on top of Pinto Beans.
In a small bowl, stir together Rotel diced tomatoes & fajita seasoning.
Pour the tomato mixture over the chicken and beans.
Cover with foil/lid and bake for 30 to 60 min or until bubbly.
Personal Notes:
Personal Notes:
*Searing the chicken makes the dish!

 

 

 

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