When I was in Dallas last month, I
made a pig of myself ate at Pappasitos. That restaurant is reason enough alone to move to Texas.
Well, that was 35 days ago and I have been on a rampage for some good Tex-Mex ever since. We had a new Mexican restaurant open last week here in Marshall so I got all excited. My excitement was quickly replaced with disdain. Bleh.....
I became a woman on a mission. I needed to come up with something to fill this Tex-Mex/Pappsitos craving or I was going to die. Yes, die.
My creation took boring old chicken breasts and turned them into flavor packed perfection. It creates the most amazing pan sauce which is heaven over some rice. Then if you are lucky enough to have leftovers, take it to the next level and slap the chicken inside a tortilla topped with some guacamole, fresh salsa, lettuce and a squeeze of lime juice. Really....you are going to want to have that Nobel committees' phone number handy.
Chorizo Chicken Bake
recipe by Carole Jones
6-8 boneless skinless chicken breasts (6 if large, 8 if small)
10 ounce package pork chorizo
4 ounces light cream cheese or Mexican crema
1/2 C light sour cream
10 ounce can chopped tomatoes with green chiles, drained
1/4 C freshly grated parmesan cheese
1. Preheat the oven to 375 degrees. Spray a 9x13 glass pan with nonstick spray. Lay down the chicken evenly in the pan.
2. In a large skillet, brown the chorizo over medium high heat for about 7-8 minutes. Add the drained tomatoes, cream cheese and sour cream and mix until it is all blended. Spread the mixture over the chicken breasts, sprinkle on the parmesan cheese and bake, uncovered for about 45 minutes depending on the size of your chicken breasts. There will be enough pan juices to serve over some rice if desired. Or slice the chicken and serve it inside a tortilla topped with your favorite toppings.