It doesn’t matter if it is Spring or Summer. This chicken dish is worth turning the oven on for!! There have been many nights on the front porch with this dish (see we have a table there ; just to watch the world go by) and a glass of sweet tea, with lemon of course.. makes the meal brighter.
. . . . .
There is something so light about it, I never can quite put my finger on it. Is it the Lime, with it’s sweet sour punch? Is it the cilantro, that bright and earthy taste that you either love or hate. Maybe it’s just the tomatoes, each bite like summer sun.
. . . . .
Yeah, that was dramatic, but I very seldom get to write with so many adjectives.
No matter how you describe it , Its Summer at it’s finest!!
Watch Me Make It 🙂
2 Chicken Breasts Cut In Half Lengthwise
1 1/2 Cups Pico De Gallo Premade is fine
1/2 Tsp Ground Cumin
1/4 Tsp EACH Salt, Pepper and Badia Complete Seasoning
1 1/2 Cups Monterey Jack Cheese Shredded
Fresh Cilantro and Lime for Garnishes
INSTRUCTIONS
Preheat the oven to 375˚F.
Lay the chicken in a large baking dish and sprinkle with the cumin, Badia , salt and pepper.
Cover chicken with the pico then top with cheese.
Bake for 35-45 minutes or until the chicken is cooked through
internal temp of 165˚F.
Garnish with cilantro and Lime
I serve with White Rice
PRINT RECIPE HERE
https://southernfarmandkitchen.com/wprm_print/5867
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