Fiesta Chicken With Chili
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 (14 1/2 ounce) can diced tomatoes with green chilies
- 1⁄4 cup chopped green pepper
- 1⁄4 teaspoon garlic salt
- 1 tablespoon olive oil
- 2 large chicken breasts
- 1 (14 1/2 ounce) can red kidney beans
- 1 (6 ounce) can tomato juice
- 1⁄2 cup water
directions
- Preheat the oven to 375 degrees F.
- Mix the Diced Tomatoes with Chiles, Green Peppers, Garlic Salt, and Olive Oil in a ceramic, glass, or plastic bowl.
- If possible, do not use a metal bowl, especially copper.
- Metal may react with the tomato and diminish the overall taste.
- Cut the chicken breasts in half if desired.
- Spray your non-metal cooking pan with an Olive Oil Spray and lay the chicken in the pan.
- Spoon the vegetable mixture onto the chicken with just the edges of the chicken showing.
- Mix the vegetables every time you spoon the mixture onto the chicken so the oil does not separate.
- You should use about half the of the vegetable mixtures.
- Pour as much of the juice of the vegetable mixture into the empty areas in your cooking dish as you can.
- For clean up its best not get any of the tomatoes your pan.
- Cover and place the dish with the chicken in the oven for 25-30 minutes.
- Place the rest of the vegetable mixture and the Kidney Beans, Tomato Juice, and Water into a sauce pan.
- Heat the chili mixture on low about 10 minutes before the chicken is done.
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RECIPE SUBMITTED BY
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