I fixed one of the most least photogenic meals ever last night, but it tasted amazing. The flavors just melded together so well.
Mexican Chicken (serves 1)
- 1 chicken breast
- Taco Seasoning (I used Food Lion brand because it was the cheapest)
- Panko Breads Crumbs
- Your Favorite Salsa (I used medium – thick and chunky)
- Cheese (I used a Mexican blend)
1. Mix together taco seasoning and bread crumbs to taste. Don’t worry, you can’t give it too much flavor. Preheat oven to 375*F.
2. Bread chicken breast in panko/taco mixture, then place in a cooking dish. Cook 25-30 minutes, or until the chicken is no longer pink in the middle (This is why my picture turned out bad. I cut the chicken almost in half to check the center).
3. Spoon a few tablespoons of salsa on top and add cheese.
4. Place in oven until cheese has melted.
Mexican Rice
- 1/2 cup instant rice
- 1 cup water
- 1 can Mexi-Corn (drained)
- 4 TBSP Taco Seasoning
- Cheese
1. Cook rice like normal. When it’s done, toss in the mexi-corn.
2. Stir in taco seasoning and cheese.
3. Serve and enjoy!
