Moms mexican chicken jennifer sue jacks henley –Indulge in a delightful culinary experience with a dish that evokes the warmth of home cooking: Mom’s Mexican Chicken. This recipe, crafted by Jennifer Sue Jacks Henley, brings together traditional flavors and an easy-to-follow approach, making it perfect for both seasoned chefs and kitchen novices alike.
Mom’s Mexican Chicken
This savory dish is a celebration of Mexican flavors, featuring tender chicken marinated in a rich blend of spices and complemented by fresh ingredients. It’s a meal that can be enjoyed on a busy weeknight or served at a festive gathering.
/1470023-b935a2d59c91463180011b1768a1ed80.jpg)
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup salsa
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 tsp chili powder
- 1 tsp cumin
- 2 cloves garlic, minced
- 1 cup shredded cheese (cheddar or Monterey Jack)
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix together the salsa, black beans, corn, chili powder, cumin, and minced garlic to create a flavorful sauce.
- Season the chicken breasts with salt and pepper, then place them in a greased baking dish. Pour the prepared salsa mixture over the chicken, ensuring they are well coated.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Then, remove the foil and sprinkle the shredded cheese on top.
- Return the dish to the oven and bake for an additional 15-20 minutes, or until the chicken is cooked through and the cheese is bubbly and golden.
- Once cooked, remove from the oven and let it sit for a few minutes. Garnish with fresh cilantro if desired before serving.
This Mom’s Mexican Chicken recipe not only offers a burst of flavor in every bite but also provides the kind of comfort that only home-cooked meals can deliver. Serve it with warm tortillas or over a bed of rice for a complete and satisfying meal.