Devil Dog Brew


Smothered Mexican Chicken Breast

By Manolito Bastasa

Standing in the kitchen with the just a few things left in the fridge before a vacation, I was faced with the task of finding something for dinner. I found that I had a few chicken breasts that I could definitely use. Instead of just making the same old bbq or grilled breasts or fajitas, I found myself creating this great new meal. I think you'll really love this one and it's so simple.

Here's what you will need:

  • Chicken Breasts
  • Green Chili
  • Black Beans
  • Old Soldier Mexican Poultry Seasoning
  • Diced Tomatoes
  • Cheese
  • Jalapenos

Marinade for the chicken:

  • Worchester Sauce
  • Olive oil
  • Lime Juice
  • Old Soldier Poultry Seasoning
  • Cilantro
  • Smidge more garlic

I only marinated the chicken for about 6 hours, but feel free to do them overnight. Take the breasts and throw them on the grill until they are nearly done - they should be slightly pink inside yet. While those are grilling, take the beans, tomatoes, jalapenos and seasoning and stir together in a 9x13 baking pan. Set oven or toaster oven to 375. Take the chicken off the grill and place in it the pan. Pour green chili over it. I added a bit more lime juice into the mix prior to putting the chicken in. I used provolone cheese and just put a few slices on the chicken and covered with foil. Continue to bake for about 20-25 minutes - until the chicken is cooked through. Serve and be satisfied. I topped it off with Old-Soldier's famous guac - don't have the recipe, let us know on Facebook or twitter. We'll send you that (oooo is that a good one!)

Keep a hold of the marinade as its great for fajitas too. Let us know what you think about this one!