Tejas Chicken

This past weekend we were in Lubbock for Shaun’s younger brother’s wedding.  Man that is a mouth full.  It was an amazing event full of love for one another.  My sister in law’s parents built a barn (Cotton Creek) from the ground up for her wedding and will soon be hosting other events there as well.  For the past year or so they have been gathering wood from cotton gins, abandoned farm houses, barns and old fences.  They did such an amazing job on the barn and I love the feel of it being like home when we were there.  They got married outside across from the barn and we danced outside until the wee hours of the night.

Tejas Chicken

 (Picture courtesy of Cotton Creek’s Facebook Page)

We got back home Tuesday evening and I was finally able to make a run to the grocery store today to load up our refrigerator.  I hate when I make a quick run to the grocery store and check out to notice that my bill is always more expensive because I just buy a bunch of random items.  Then you get home to realize that nothing goes well together.  Lucky for me I planned on making this dish tonight and bought all the proper ingredients.

Tejas Chicken

I even bought bacon to go on top but completely forgot about it until the dish was almost complete.  This recipe definitely did not need the bacon. It was packed with such great flavor from the chicken all the way to the mango pico de gallo.

Tejas Chicken

ENJOY ~ Meagan

Tejas Chicken

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Tejas Chicken

Yield: 2 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

2 chicken breasts
1 Tbsp olive oil
salt and pepper to season
1/3 cup cheddar and monterey jack cheese blend, shredded
1/2 avocado, sliced
mango pico de gallo for topping

Directions:

Preheat oven to 350 degrees.

Add olive oil to skillet and bring to medium heat. Season both sides of chicken breasts with salt and pepper and place in skillet. Cook for 12 minutes flipping half way through cooking. Bring to a low heat and cook for an additional 5 minutes.

Place in oven for 5 minutes to finish off the cooking process. Chicken is done once it reaches a temperature of 165 degrees internally. Remove from oven and top with shredded cheese. Let it sit for 3-4 minutes and then top with avocado slices and mango pico de gallo.

   

7 Responses to “Tejas Chicken”

  1. #
    1
    Tieghan — July 25, 2013 at 8:47 am

    Yes! I want this for dinner! It looks so good!

    [Reply]

    • azestybite replied: — July 25th, 2013 @ 3:19 pm

      You should make this for dinner.

      [Reply]

  2. #
    2
    Meghan — July 25, 2013 at 10:02 am

    Beautiful setting for a wedding! Mmm this is my type of dinner! Love that mango pico with it!

    [Reply]

    • azestybite replied: — July 25th, 2013 @ 3:20 pm

      Thanks Meghan. It was such a beautiful wedding.

      [Reply]

  3. #
    3
    Sues — July 25, 2013 at 12:20 pm

    Love this!! It’s simple, but looks so delicious. What a great spot to have a wedding :)

    [Reply]

    • azestybite replied: — July 25th, 2013 @ 3:21 pm

      Thanks so much.

      [Reply]

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    4
    Eat Good 4 Life — July 25, 2013 at 6:06 pm

    This looks refreshing with the veggies on top. Very festive indeed :-)

    [Reply]

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