4 Boneless, Skinless Chicken Breasts
1/8 teaspoon Cayenne
1/2 teaspoon Freshly Ground Black Pepper
1 Clove Garlic, chopped
2 teaspoons Kosher Salt
1 tablespoon Ground Cumin
1 tablespoon Chili Powder
2 tablespoons Chopped Fresh Cilantro Leaves, plus a few whole leaves for garnish
2 tablespoons Olive Oil
1/4 cup Julienned Green Bell Pepper
2 tablespoons Diced Red Onion
1 medium Plum Tomato, cored and diced (about 1/4 cup)
4 ounces Shredded Colby-Jack Cheese
Preheat oven to 400 degrees F.
Whisk together the oil, chopped cilantro, chili powder, cumin, salt, garlic, pepper, and cayenne in a bowl; add the chicken and toss to coat.
Transfer chicken to a foil-lined baking sheet and arrange the green pepper, onion, and tomato over each. Roast until the largest piece is just cooked through, and an instant-read thermometer inserted in the thickest part reads 165 degrees F, about 20 minutes.
Remove the chicken from oven and immediately top with the cheese and serve as the cheese melts. Transfer the chicken to a platter or among plates and garnish with fresh cilantro leaves.
Save by using Kraft Shredded Cheese and Serve with Hanover Green Beans.
Prices Valid September 25, 2011 to October 1, 2011
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