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- Chicken Breasts with Cheese and Chilies
-
- 4 Boneless, Skinless Chicken Breasts
- 1 cup Jack Cheese (or Mexican blend), shredded
- 4 oz can gr chilies, diced
- 1/2 cup onions, diced
- 4 slices crispy bacon, crumbled
- 1 medium avocado, chopped
- 1 cup sour cream
- Directions
- Lay chicken in pan and cover tightly with foil. Bake 15-20 minutes. Mix cheese and chilies. In baking pan, cover each chicken breast equally with mixture, patting to hold in place. Sprinkle chicken evenly with green onion and crumbled bacon. Return to oven and bake, uncovered until chicken is white in the center of thickest piece and cheese is melted, about 10 minutes. Scatter avocado over chicken and serve. Pass the sour cream.
- Provided by:
- Nancy Brierley, former California & Arizona farmer
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