Chicken breast packs a pronounced protein punch. I’m a thigh man myself, as one dangers of cooking with the boneless skinless breast is ending up with a dry, chewy disappointment. One simple way to avoid this potentially undesirable outcome is to douse your chicken breast with chili and bake it at 350F. This recipe is simple and the results are fantastic. Simple and fantastic is good news, as it seems like I’m trying to jam 10 pounds of
shit chili into a 5 pound bag. Lamentably, it is sometimes difficult to see the forest chili for the trees beans. Happily, the Pirate’s end of the school year vocal concert was truly remarkable (for an entire hour I was able to sit still without trying to stuff anything into a bag).
1 ½ lb boneless chicken breast, cut into very large chunks
16 oz salsa
1 T chili powder
½ C black olives, sliced
3 cloves garlic, smashed
1 T prepared yellow mustard
1 t hot sauce
Cooked rice (we used a mix of red cargo and broken jasmine)
1) Place cut chicken breast in a pie plate.
2) In a bowl, mix remaining chili ingredients.
3) Cover chicken breast with chili mix.
4) Bake at 350F for 1 hour.
5) Serve over cooked rice.
The ITP ate the chili and I suspect that they enjoyed it. Anyhow, there was no audible dissention,. I am beginning to suspect that, like prisoners, the ITP has resigned themselves to their fate. 204 chili meals await. Let’s hope we survive.
The chili tasted quite good and it was plenty moist and fork tender. The chili flavor was pretty standard but olives always add a nice flourish. Any salsa could be used in this dish and, accordingly, any number of chili flavors are possible. Tonight, we used a mild tomato and pepper salsa. For my taste, the heat could have been ratcheted up a few notches, but uber-picante chili will have its day, and soon.