Not Quite NigellaThe cooking, eating and travel blog of a hungry blogger from Sydney, Australia featuring original recipes, interviews and articles on all things food @
Monday, September 24, 2007
Spicy chicken with cornbread
This is from the Favorite Brand-Name Best-Loved Quick fixes from mixes recipe book. This is the first one I've tried out of it and can't wait to try more because it was awesome!
4 boneless skinless chicken breasts cut into bite size pieces
2 Tbl EVOO
1 package taco seasoning
2 cans black beans drained & rinsed
1 can ro-tel drained
2 cans mexican corn drained
1 package corn bread with ingredients to make it
1/2 cup shredded cheddar cheese
1/4 cup red bell pepper
Heat oven to 350 degrees spray 3 quart dish with cooking spray.
Heat EVOO in large skillet over medium heat. Brown chicken until the middle is no longer pink. Make cornbread according to instructions, then stir in cheese and bell pepper. Sprinkle taco seasoning over chicken. Add black beans, Rotel and corn. Mix together then pour into prepared dish. Pour cornbread over the top. Bake for 30 minutes or until the cornbread is golden.
****Next time I may put some cheese in before I put the cornbread on top****