Chili Cheese Chicken

  • Yield 4 servings

A marinated chicken dish easily poured over pasta.


"With everyone being more health conscious, this is my family's favorite. I serve it with a large salad and fresh fruit. It is a good dish for end of summer when vegetables are garden fresh. "


2 tablespoons extra virgin olive oil
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon chopped cilantro, or to taste
1/4 teaspoon salt
1/4 teaspoon black pepper
4 skinless, boneless chicken breast halves, rinsed and patted dry
2 tablespoons finely chopped red onion
1 medium tomato, seeded and diced
1/2 medium green bell pepper, cut into thin strips
1 cup shredded Cheddar


  1. Combine olive oil, spices, cilantro, salt and black pepper in a jar. Secure with a lid and shake vigorously until well blended.
  2. Arrange chicken in a shallow pan and pour the marinade over the top. Turn a few times to coat evenly. Let stand 15 minutes.
  3. Preheat oven to 400F. Line a baking sheet with foil and arrange chicken on the sheet. Top with onion, tomato and bell pepper.
  4. Bake, uncovered, 20 minutes, until chicken is no longer pink in the center. Remove from the oven, sprinkle evenly with Cheddar, and bake 3 minutes, or until cheese has melted.
  5. Transfer chicken to a serving platter. Drizzle pan drippings over all.

Recipe by  Mary L. Daring, Carey, Ohio



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