Tex-Mex Chicken

Oh, I wish I could make this recipe this week.  I'm not going grocery shopping though, eating out of our freezer for the next six days, but it's going to be on the list for next week, for sure!

Tex-Mex Chicken

4 Boneless chicken breasts
1 cup favorite salsa
1/3 cup shredded cheese
1 tbsp olive oil
1 tsp garlic
1 tsp chili powder
1 tsp basil
1 tsp oregano
1 diced green bell pepper
1 diced red bell pepper
1 tsp lime juice
salt and pepper to taste

In a bowl, mix the salsa, olive oil, garlic, chili powder, basil, oregano, and lime juice.  Place the chicken and diced peppers in the mixture, cover and marinate in the refrigerator 8 hours or overnight.

Place one chicken breast in a foil packet with about 1/4 of the marinade, doing the same for each one.  Seal the foil packet, and bake at 350 for about 40 minutes.

Use caution when opening the packet, it will steam quite a bit.  Sprinkle with cheese before serving.

You could cut the chicken into pieces before placing in the marinade in order to have the flavor more evenly distributed.

Serve with or over rice and beans, and even calico corn.  Add sour cream, avocado slices or guacamole, and more salsa if desired.  This can be a sort of chicken burrito bowl.

(Image from eHow: How to Make Foil Wrapped Salsa Chicken)