Friday, October 26, 2012

Chorizo Chicken Bake....Another Pinterest Meal!

Since the debut of our new and occasionally fabulous electronic medical record at work, my days in clinic have gone from long to longer.  As much as I love my coworkers, I loved getting home before 7:30 much more. Not only does it cut into my work out time, but it also makes it hard to get home in time to spend quality time with Rick and cook dinner!!  I'm always on the look out for meals that we can make ahead of time on Sundays so that we have lunches and/or dinners for the busy week ahead.  I stumbled across this recipe on pinterest a couple of weeks ago.  The recipe comes from a blog called My Kitchen Escapades, and I'm quickly becoming a fan of her recipes!  There's another chicken bake that I'm looking forward to trying.  I love them because they fit the bill of dishes that Rick and I can several times of the course of the week without getting bored with them!  I had to reuse her picture because it's a great shot, and you know I'm not the best photographer in the! 
 Anyway, I don't use a lot of chorizo sausage at home so I wasn't really sure what we'd end up with, but it sounded pretty yummy.  We're definitely fans of spicy foods and Tex-Mex meals.  The end result was very good, but our only complaint is that it didn't heat up very well.  When reheated, the dish was invaded by grease from the chorizo, and I even drained it!  Grrrrr.  Maybe we should've taken her advice to serve it over rice.  Because we are watching our carbs, we didn't. 

Here is Carole's recipe with my changes in purple of course! 


Chorizo Chicken Bake

recipe by Carole Jones


6-8 boneless skinless chicken breasts (I used 6 larger ones)
10 ounce package pork chorizo
4 ounces light cream cheese or Mexican crema (I used light cream cheese)
1/2 C light sour cream
10 ounce can chopped tomatoes with green chiles, drained (Rotel all the way for us!)
1/4 C freshly grated Parmesan cheese (I also sprinkled some shredded cheddar on top that we needed to get rid of)


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. Drain the sausage.  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 cheddar cheese. 

3.  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.

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