Mexican Chicken

Serves 4
1/4 of recipe
383.41 Calories per serving
Fat per serving: 7.50 g

Ingredients

1-1/2 tbsp - OLIVE OIL, salad or cooking
4 breasts - CHICKEN BREAST, RAW, broiler/fryer, meat only
1 tsp - SALT, TABLE
1/4 tsp - PEPPER, BLACK, GROUND
2 cloves - GARLIC, RAW
1/2 medium - ONION, RAW, 2.5'' dia
3/4 tsp - CUMIN SEED
3/4 tsp - OREGANO, GROUND
1 cup - WHITE RICE, LONG GRAIN
1-3/4 cup - BROTH, CHICKEN, CONDENSED, canned
1 cup - CORN, YELLOW, FROZEN, sweet, frozen, unprepared
1/4 cup - TOMATO, SUN DRIED
1/4 cup - CORIANDER LEAF, DRIED (CILANTRO, CHINESE PARSLEY)
3/4 cups - PICANTE SALSA, mild

Directions

Preheat oven to 350°F. Chop onion. Mince garlic.

Heat oil in a large flameproof casserole over medium heat. Sauté chicken 2-3 minutes per side until lightly golden. Season with salt and pepper to taste. Transfer to a platter.

Add garlic, onion, cumin and oregano to casserole. Sauté about 3 minutes or until onion is softened. Stir in rice and salt to taste. Sauté 2 minutes or until rice is opaque. Stir in remaining ingredients, except cilantro. Bring to boil and cover casserole.

Transfer to oven and bake 30 minutes until liquid is almost absorbed. Remove cover.

Arrange cooked chicken breasts on top of rice, adding any juices that have accumulated on the platter. Cover and bake another 20 minutes or until chicken is cooked throughout and liquid is absorbed.

Sprinkle with cilantro before serving.

Calories: 383.41 cal
Total Fat: 7.50 g