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Title: Three-Pepper Baked Chicken
Categories: Poultry Mexican
Yield: 6 Servings
| 6 | Boneless, skinless chicken | |
| Breast halves | ||
| 3/4 | c | EACH, red, green and yellow |
| Bell peppers in strips | ||
| 3/4 | c | Slivered red onion |
| 1 | tb | Vegetable oil |
| 1 | c | Pace picante sauce |
| 1 | ts | Chili powder or cumin |
| 1 | c | Shredded cheddar or montery |
| Jack cheese | ||
| Chopped cilantro (optional) |
Place chicken in single layer in lightly greased 13 x 9-inch baking dish. Sprinkle with salt. In 10-inch skillet, cook and stir bell peppers and onion in oil until tender. Stir in Pace Picante Sauce and chili powder. Spoon mixture over chicken; cover dish tightly with foil. Bake at 350F 30 minutes. Remove foil; sprinkle chicken with cheese. Bake uncovered just until cheese is melted. Sprinkle with cilantro, if desired, and serve with additional Pace Picante Sauce.
Author recommends serving with brown rice.
From: Keeping Pace, Club Members Recipe Exchange, Summer, 1994 Recipe Author: Victoria L. Harris from Dixon, California
Typed by Loren Martin, Cyberealm BBS Watertown, NY 315-786-1120
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