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This is awesome! I served it with my Quick Hot Salsa as a dipping sauce. It went together with ease and tasted very Tex Mex. I loved all the spicy flavors. I cooked the chicken on my George Foreman grill, which created a moist and tender piece of meat. Thanks for posting. Made for Diabetes Awareness Month tag game. :)

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teresas November 16, 2008

Wonderful dish, and bravo Queen~this is a terrifically fast, and easily the most delicious chicken breasts I have had in a while. So quick, if you went to the store and back with pre/made chicken breasts, it would be more time then making these right up and presto, sitting on top of some salad leaves. I followed this exactly, although I only used one large pounded chicken breast that could of easily feed 2/3 people. Good idea to pound it, as this was just so great to slice and and the chicken so juicy, you didn't or even want dressing for the salad. Since I only used 1 chicken breast, I used 1/4 tsp. cumin, 1/2 tsp. red pepper, (instead of chili because that what I had) 1/4 tsp. garlic powder, and 1/8 tsp. of kosher salt. You don't need one more thing, except for a fork. Yummy! Thank you QueenJ! Made for *Diabetes Awareness Month* Fall 2008.

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Andi of Longmeadow Farm November 10, 2008
Spicy Tex Mex Chicken Breasts