Southwestern Chicken

About a month ago, my husband and I went to a Red Bulls soccer game with another couple.  We were all so excited to go to the game, but we wanted to first stop to eat.  We decided to meet our friends at their favorite Mexican Food restaurant, before we walked over to the game.  This restaurant was unlike any other Mexican food restaurant I had ever eaten at.  The menu was full of surprising dishes.  Of course they had taco salads, burros, enchiladas, tostadas, tacos and tamales, but their specialties were surprising difference.  Their specialties included, shrimp veracruz, adovada ribs, relleno dinner and my favorite Victoria’s chicken chili plate!  Granted I am not saying these dishes are low in calories, but I was in love with this restaurant when my Victoria chicken chili plate came out and it was a juicy grilled chicken breast on a bed of lettuce and Mexican rice with a side of whole pinto beans and I did half red sauce and green sauce!  It was delicious!  I have never had such a healthy Mexican food in a restaurant before.  This recipe was inspired by the fabulous Victoria’s chicken chili plate.  I hope you enjoy it as much as I did!  Be sure to have a good red sauce or green sauce, its key ton this dish!
Ingredients:
3 organic chicken breast
1 tbsp EVOO
1 tsp salt
1 tsp pepper
1 tbsp Mexican Seasoning Blend
1/2 cup mild cheddar cheese
1/2 cup pepper jack cheese
3 cups red sauce (or green)

Recipe:
Begin by seasoning both sides of the 3 chicken breast, with salt, pepper and Mexican seasoning blend.   In a skillet drizzle EVOO and place each chicken breast in the pan, cooking each side about 4 to 6 minutes until golden brown.  If the chicken breast are thick, you may need to fillet them open and cook the filleted side for an additional 4 to 6 minutes.  While chicken is cooking grate 1/2 cup of pepper jack cheese and 1/2 cup of cheddar cheese and set aside.  Once chicken is fully cooked pour the red sauce (or green sauce) into the pan and  turn stove on high and reduce red sauce, until thickened.  Sprinkle about 1/3 of a cup of the pepper jack and cheddar cheese mixture to each chicken breast.  For presentation and a perfect weeknight meal prepare Mexican rice and pinto beans.  In a large serving platter create a bed of Mexican rice and layer each chicken breast on top.  Drizzle the reduced red sauce over the chicken and rice; add pinto beans to the sides of the platter and garnish with the remaining cheese and fresh cilantro.

Hope you enjoy!

XO,
Rachel Ashley