Current flyer Quality Foods - Valid from 05.09 to 11.09 - Page nb 1

Products in this flyer

rice tortilla chicken chicken breast

Here's an easy to make, family-style dish where chicken breasts are seasoned, seared, and then baked with flavourful salsa and tangy cheese. Serve with rice or quinoa, a green vegetable and, if desired, tortilla chips, for scooping up any salsa mixture left in the baking dish 6 boneless skinless chicken breasts 1. Sprinkle and rub the chicken breasts with taco seasoning. Combine salsa and chicken stock 1 tbsp + 1 tsp taco seasoning (see Note) in a bowl. Pour half the salsa mixture into a 13 x 9 inch baking dish or 12 inch round roasting pan. 1 (418 mL) jar tomato salsa (see Note) 1/2 cup chicken stock 2. Preheat oven to 375 F. Pour oil into a large skillet set over medium-high heat. When oil is hot, 2 tbsp olive oil add the chicken to the skillet, sear 3 minutes per side, or until nicely browned, and then set in 11/2 cups grated aged or extra aged the baking dish (or roasting pan). Spoon remaining salsa mixture over the chicken. cheddar cheese, or to taste Chopped cilantro, green onion or 3. Set chicken in the oven and bake, uncovered, 20 to 25 minutes, or until cooked through. parsley, to taste (Optional) Remove chicken from oven and sprinkle with the cheese. Set back in the oven and bake 5 minutes more, or until cheese is melted. Sprinkle chicken with the chopped cilantro (or green onion or parsley), if using, and serve.