Chili Cheese Chicken
This sounds really good, and would be easy to make in a slow cooker as well with slight modifications. On my must cook list to try.
Ingredients
- 4 chicken breasts, boneless and skinless
- 2 tablespoons olive oil
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon fresh cilantro, chopped
- salt and pepper, to taste
- 2 tablespoons onion, finely chopped
- 1 medium tomato, diced
- 1/2 green bell pepper, cut into strips
- 100-200 grams Cheddar cheese, cut into slices, use real cheese, 1/2 block to a full block
Instructions
- In a bowl, mix the olive oil and all spices and cilantro until well mixed, season with salt and pepper to taste. This is your marinade.
- On a chopping block, stab the chicken breasts with a fork in several places on each side, then arrange in shallow pan and pour the marinade over the top of the chicken and turn each piece of chicken several times to fully coat the chicken. Let stand for 15 minutes to an hour in the refrigerator.
- Preheat your oven to 200 C. Arrange chicken breasts in a Pyrex baking dish, top with the onion and bell pepper.
- Bake uncovered for 20 minutes or until the chicken is cooked through. Remove from the oven and top with the cheese slices and bake another 3 minutes or until the cheese has melted.
- Remove from the oven and put on plates, drizzle some pan juices over the top of each piece. This would be very nice served on a bed of egg noodles, or with a scoop of pinto beans on the side.
Notes
Chicken breasts run about 80 Baht/kilo for boneless and skinless. The cheese will run about 180 Baht/200 grams. Going with 4 breasts to a kilo (although unlikely) and assuming you use an entire block of cheese, the cost would be about $1.90 per serving. Going with 60 Baht for the chicken and half a block of cheese (more reasonable), the cost would be $1.10 per serving.
Adapted from an internet recipe.
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