Roasted Mexican Chicken...this was the best piece of chicken that I have made in a long time...could have been that I walked eight miles yesterday morning, and I was starving, but I really think it was just good..like the freshest, best salsa baked on top of a juicy chicken breast! It was adapted from a Rachel Ray recipe!
Spice Blend...mix together the following
1 teaspoon garlic powder
1 teaspoon onion flakes
1 teaspoon ancho chile powder
1 teaspoon oregano leaves
salt and pepper
Grab four chicken breast and drizzle them with olive oil...sprinkle them with the spice blend on both sides, rubbing it into the chicken and place in a 9x13 pan.
Thinly slice the following...
3 roma tomatoes
one red onion
5 garlic cloves
2 jalapenos
On top of each chicken breast shingle the tomato and the red onion slices. Sprinkle each chicken breast with the garlic slices and the jalapeno slices...let me insert my opinion here...roasting this chicken at a high heat helps to mellow both the garlic and the jalapenos...I did not seed or devein the jalapenos and they were not too spicy at all...drizzle the tops with a little more olive oil. Place in an oven set to 450 degrees...roast for 30-40 minutes depending on how think your chicken breast are!
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