Sunday, June 6, 2010

Fiesta Chicken

On almost any major chain restaurant menu, you can find some variation on Fiesta Chicken. Even if they're culinary dullards, it's still usually pretty good, because it seems really hard to screw up. I made some earlier last week, and it's now in my top five "tasty as they are fast" dinners. Here's what you'll need (as usual, this recipe is for two people - double up as needed)...

2 boneless, skinless chicken breasts
house seasoning (salt, pepper, garlic powder)
5 tbsp ranch dressing
1 cup salsa
2 cloves crushed/minced garlic
1/2 C shredded Monterrey-Jack cheese

Warm a Dutch oven over mid-high heat and lube it up with either oil or cooking spray. Season the chicken on both sides with house seasoning and sear it for about 5 minutes on each side until it gets a nice golden brown to it. In a bowl, mix together the dressing, salsa and garlic and pour them into the pan over the chicken. Cover and cook for about 10-15 more minutes (no need to turn). Add the shredded cheese directly over the chicken breasts, then cover for 1-2 minutes so the cheese gets delightfully melty.

There's virtually no prep for this and you could serve it a few different ways. We ate it just as it was, with a mix of corn and peppers and some red potatoes I cut into wedges and seasoned in an attempt to replicate Taco Bell's Fiesta Potatoes. You could also easily chop or shred it once it's cooked and make it into a taco or burrito, or garnish it with cilantro and tortilla strips if you're feeling fancy.


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