Quick and Easy Mexican Chicken
4 skinless, boneless chicken breast
1 glove garlic, minced
1/3 cup chopped onions
1 pinch salt
1 pinch ground black pepper
1 pinch ground cumin (I don't use this)
1 cup salsa
1 cup shredded cheddar cheese
Preheat oven to 375 degrees F (190 degrees C)
Heat a greased skillet to medium. Rub chicken pieces with garlic, salt, pepper and cumin to taste; place in hot skillet. Cook until brown on both sides and no longer pink, 10 to 15 minutes.
Transfer chicken to baking dish, top with salsa, onion, cheese, and bake in oven until cheese is bubbly and starts to brown, 20 minutes
Judy's latest book available is the third book of the Yellow Creek novels: Spirit Catcher
Unexplained visions. An old Cherokee Indian. A dog. And, human bones from the past.
The phenomenal images of her mother, who’s been missing for over a decade, has to mean something when she’s led to a cave beyond the Cherokee burial grounds. Is the old Indian a true Cherokee, or a witch? Can he help her understand her visions and their meanings? How is a missing employee connected to her property in Yellow Creek? And, why is the mysterious, farmer-wannabe always in the right place to help when she’s in need? What does he want from her? What does it all mean?
Buy Links: Amazon
You can find out more about Judy on her Web site.