Recipe Name: Baked Mexican Chicken
Category: MAIN DISH
Serves: 6
6 boneless, skinless chicken breast halves
(about 4 ounces each)
1/4 Cup tequillla
16 Ounce bottled thick, chunkly salsa (your favorite)
2 limes, squeezed
5 Cup fresh bread crumbs
(use day old Italian or French bread)
2 Clove garlic
3/4 Tsp. dried oregano (may want to add more)
1/2 Tsp. salt
3/4 Tsp. ground chile, such as New Mexico (may want to add
more)
Olive oil or canola oil spray
2 Tblsp melted butter or margarine
Place the chicken breasts in a single layer in a glass baking dish. Pour the salsa over the chicken, turning to coat well on both sides. Let marinte for 1 to 2 hours.
Sometimes I double the bread crumb mixture.
Combine the bread crumbs, garlic, oregano, salt and ground chile in a food processor; process to fine crumbs. Spread the crumb mixture on a long piece of wax paper.
Remove the chicken from the salsa, keeping as many salsa chunks adhering to the chicken as possible. Place the breasts on top of the crumbs. Cover the breasts with more crumbs, pressing them on. Turn the chicken and press more crumbs on top.
Spray a nonstick baking sheet with oil. Arrange the breasts on the baking sheet; drizzle with melted butter or margarine and spray with oil.
Bake for 35 minutes. The chicken should be golden around the edges.
For this recipe, bottled salsa is better than fresh, which can become watery.
This goes good with Mexican beer ( I like SOL ) and grilled corn on the cob.