Fiestabakedchickenlesssodiumversion Recipes

Steps:

• In a large bowl, combine the soups, tomatoes, picante sauce, green pepper, onion and chili powder. In a greased 13x9-in. baking dish, layer half of the tortilla strips, chicken, soup mixture and cheese. Repeat layers. , Cover and bake at 350° until bubbly, 40-50 minutes. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Steps:

• Heat 1 tbsp. oil in large skillet over medium-high heat. Season chicken with Adobo. Cook chicken, flipping once, until golden brown on both sides and cooked through, 5- 7 minutes. Transfer chicken to plate; tent with foil to keep warm.
• Heat remaining oil in skillet. Add onions and peppers. Cook, stirring, until tender, about 5 minutes. Stir in black beans and corn. Continue cooking until warmed through, about 2 minutes. Remove pan from heat. Stir in avocado, lemon juice and cilantro until combined.
• Divide chicken among serving plates; top with black bean mixture. Serve warm.

Steps:

• Preheat oven to 350°F Lightly spray a 13 X 9 inch baking dish with nonstick spray.
• Combine salt, cumin, oregano, chili powder, cayenne pepper and garlic powder in a small bowl. Mix well.
• Coat chicken breasts (can be flattened for faster cooking if desired, but will need to alter cooking time) with spice mixture, pressing spices in with fingers.
• Place seasoned chicken in baking dish.
• Remove the seeds from the bell pepper. Cut the bell pepper and onion into 2-3 inch strips.
• Arrange the vegetable strips and olives around chicken. Spoon salsa evenly over veggies.
• Bake until chicken is cooked through and juices run clear; ~20-25 minutes.
• Serve with tortillas and rice.

Steps:

• In a large deep skillet, cook chicken breasts in 1 tbsp of oil until cooked through and no longer pink.
• While chicken is cooking --
• Bring 2 quarts of water to a boil and cook spaghetti 11-13 minutes. If substituting a different pasta for the spaghetti, cook according to package directions.
• Drain spaghetti and keep warm.
• When chicken is done, leave in skillet and slightly pull chicken breasts apart into a few larger sized pieces (or bite sized pieces if you prefer) with 2 forks, or use left over chicken cut into bite sized pieces.
• Add salsa to the skillet, stir and heat through.
• Stir in Sour Cream, and 1/2 of the cheddar cheese. Warm a minute longer on low heat.
• Serve over cooked spaghetti, and sprinkle with remaining cheese.

Steps:

• In a large resealable plastic bag, combine the soy sauce, Worcestershire sauce and garlic powder; add the chicken. Seal bag and turn to coat; set aside., In a large nonstick skillet coated with cooking spray, saute the mushrooms, onion and jalapeno in 2 teaspoons butter until tender. Remove and keep warm., Drain and discard marinade. In the same skillet, cook chicken in remaining butter over medium heat for 4-5 minutes on each side or until a thermometer reads 170°. Spoon vegetable mixture over each chicken breast; sprinkle with cheeses. Cover and cook for 1-2 minutes or until cheese is melted.