Quick and Easy Mexican Chicken

"Okay. So, when I read the other reviews, I thought that I might be able to make it less bland and cut back on the salt. I made a batch of the Taco Seasoning 1 (cut back a little on the chili seasonin..." See moreg and salt) from this site and wisked it together with a tablespoon of brown sugar. I rubbed that into the de-skinned chicken thighs and poured that over the chicken and let it "marinate". I cooked it like that and didn't add the cheese until the last ten minutes of the cooking, to prevent it from burning. This was tasty. I paired it with the Mexican Sour Cream Rice from this site."

"Five stars for a "quick and easy" dish. I'd say there's a big payoff with this recipe for something that's so simple to throw together! Browning the chicken in a skillet before finishing in the oven p..." See morerovides a lot of flavor and is a step, I believe, that should not be omitted. I seasoned it liberally with salt, pepper, garlic powder and cumin - MUCH more than the "pinch" called for, and browned it in butter. The result after browning looked like blackened chicken. The rest of the preparation was a snap - spoon on a good salsa, top with shredded Cheddar and minutes later the dish is ready to serve. Since the chicken is pretty much cooked before it goes into the oven, care should be taken not to overcook it. Hubs and I really enjoyed this, served with Best Black Beans and Spanish Rice with Bacon, recipes also from this site. "

"Quick, easy and great! I didn't bother browning the chicken before baking, just used thawed tenders and sprinkled them with cumin, pepper and minced garlic before adding the salsa and cheese. I bake..." See mored for about 35-40 minutes and it came out perfect! Nice recipe with common ingredients. I recommend giving this a try."