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Cheesy Chili Chicken

    2 tablespoons olive oil
    2 tablespoons chopped fresh cilantro leaves
    1 tablespoon chili powder
    1 tablespoon ground cumin
    2 teaspoons kosher salt
    1 clove garlic, chopped
    1/2 teaspoon freshly ground black pepper
    1/8 teaspoon cayenne
    4 boneless, skinless chicken breast halves (about 2 pounds)
    1/4 cup julienned green bell pepper
    2 tablespoons diced red onion
    1 medium plum tomato, cored and diced (about 1/4 cup)
    4 ounces shredded Colby-Jack cheese

  Preheat oven to 400F. Whisk together the oil, chopped cilantro,
 chili powder, cumin, salt, garlic, pepper, and cayenne in a bowl;
 add the chicken and toss to coat.

  Transfer chicken to a foil-lined baking sheet and arrange the green
 pepper, onion, and tomato over each. Roast until the largest piece
 is just cooked through, and an instant-read thermometer inserted in
 the thickest part reads 165F, about 20 minutes.

  Remove the chicken from oven and immediately top with the cheese
 and serve as the cheese melts. Transfer the chicken to a platter or
 among plates and garnish with additional fresh cilantro leaves.