Zutaten für Chicken Breasts With Tomatillo Salsa
- Boneless Skinless Chicken Breast Halves
- 2 teaspoons garlic powder
- Salt And Pepper
- 1 teaspoon cumin seeds
- Onion
- 1 1/2 cups tomatillo salsa
- Monterey Jack Pepper Cheese
- 2 tablespoons chopped cilantro (optional)
- Sour cream (optional, for topping)
- Flour Tortillas
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Zubereitung von Chicken Breasts With Tomatillo Salsa
- Preheat oven to 375°F (190°C).
- Line a baking sheet with aluminum foil.
- Place 4 (6-ounce) boneless, skinless chicken breasts on the foil.
- Sprinkle each chicken breast with 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Sprinkle 1/4 teaspoon cumin seeds over each chicken breast.
- Top each chicken breast with 1/4 of a medium onion, thinly sliced.
- Pour 1 1/2 cups tomatillo salsa evenly over the chicken breasts.
- Cover the chicken breasts with another sheet of aluminum foil, sealing the edges tightly to create a packet.
- Bake for 30 minutes.
- Remove from oven and carefully open the foil packet.
- (Optional) Place 1 slice of pepper jack cheese on each chicken breast.
- (Optional) Sprinkle with 2 tablespoons chopped cilantro.
- (Optional) Return to the oven, uncovered, until cheese is melted (about 5-7 minutes).
- Meanwhile, warm tortillas according to package directions.
- Serve one chicken breast per person. Top with 1 tablespoon of sour cream, if desired.
- Serve immediately with warm tortillas and your favorite refried beans or borracho beans.
Nutrition Information (Approximate per serving)
Sodium
55 g
Sugar
17g
Fat
42g
Carbs
12g
