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Mexi-Baked Chicken

Posted by Solitary Dancer on March 21, 2008

Mexi-Baked Chicken

by: The Dancing Cook


2(4ounce) boneless skinless chicken breasts
2 teaspoons taco seasoning (See Note)
1/2 cup salsa, any degree(Original recipe suggests Newman’s Own)
1/2 cup shredded low-fat cheddar cheese or the Mexican Blend


   1. Preheat oven to 375 degrees.

   2. Spray a shallow, small baking dish with non-stick spray.

   3. Coat chicken lightly with taco seasoning, on both sides; spoon salsa over top of breast.

   4. Bake, uncovered, about 45 minutes.

   5. Sprinkle cheese on both breasts evenly; bake for another 5 minutes or until cheese is melted through.

NOTE: Here’s a link to the taco seasoning that I make. The original recipe recommends homemade taco seasoning and I agree. That way, you know what’s in your spice mix.


2 Responses to “Mexi-Baked Chicken”

  1. adam_dmer said

    Okay, I made two pieces of the mexi-baked chicken and ate them on two successive nights. Very, very good. Naturally, I used only full fat ingredients. I’m keeping this recipe. Thanks, Deb. I’d suggest you share this recipe with other Bernstein advocates. It’s definitely a keeper.

  2. This is good news! So glad you enjoyed it, Adam. I will get the recipe over on the forum. Might not be today but this weekend I’ll get it over there.

    Thanks for the great review!


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