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.
(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.
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.
ENJOY ~ Meagan
Tejas Chicken
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
Instructions
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.