Tuesday, May 20, 2008

Southwest Chicken with Corn and Rice

I tried this recipe this week and it was pretty tasty. I am not usually a big fan of baked chicken because it seems to be too dried out, but I guess with the chicken broth and water in the pan it helps keep the chicken moist.

2 cups instant white rice, uncooked
1 can chicken broth
1 can corn with sweet peppers, undrained
1/2 cup water
1 tsp. chili powder, divided
1/3 cup Shake 'N Bake Original Coating Mix
4 boneless skinless chicken breast halves
1/2 cup Shredded Cheddar Cheese

Preheat oven to 375°F. Mix rice, broth, corn, water and 1/2 tsp. of the chili powder in 13x9-inch baking dish. Measure 1/3 cup coating mix and place in plastic bag with remaining 1/2 tsp. chili powder; use to evenly coat chicken as directed on package. Place chicken over rice mixture. Bake 30 min. Sprinkle with cheese; bake an additional 5 min. or until cheese is melted and chicken is cooked through (170°F).

Let me know what you think!!