Southwestern 2-Step Chicken
1 can of black beans with garlic and onion, drained
4 boneless skinless chicken breast cutlets, seasoned with salt and pepper
½ teaspoon chili powder or smoked paprika
¾ cup mild tomatillo salsa (or green salsa, or other favorite salsa)
¾ cup shredded mozzarella
4 boneless skinless chicken breast cutlets, seasoned with salt and pepper
½ teaspoon chili powder or smoked paprika
¾ cup mild tomatillo salsa (or green salsa, or other favorite salsa)
¾ cup shredded mozzarella
Instructions:
Preheat oven to 375. Spray a 9” baking pan with nonstick spray. Place the drained beans on the bottom of the pan. Layer on the chicken, sprinkle with chili powder or paprika, and cover with the salsa. Bake for 30 minutes. Sprinkle with the cheese and place back in the oven and bake for 10 minutes more.
TO FREEZE:
Assemble the chicken up until the salsa. Cover tightly in foil, label with name of dish and cooking instructions and freeze. The night before you want to use the chicken, place the whole pan in the refrigerator to thaw overnight. Bake as instructed above (uncovered). If the chicken isn’t 100% thawed at baking time, simply add a few minutes to the cooking time.