Categories: Chicken

Ingredients

• 2-6oz. bone/skinless chicken breasts - 1 1/2"
• 1 tbsp. unsalted butter
• 1/2 habanero pepper, minced
• 2 c Pico de Gallo
• 1/4 c chicken bouillon powder
• 1/2 tsp. paprika
• 1 tbsp. cumin
• 1 tsp. chili powder
• 1/2 tsp. garlic salt
• 1 1/2 c shredded Monterey Jack, + garnish
• fresh cilantro
• tortilla strips
• sour cream

Directions

1. eheat oven to 375. Lightly oil baking sheet.

2. Arrange chicken pieces in a single layer.

3. Bake 20 min. or until cooked through.

4. Melt butter in a large pot as sauté pepper & pico de gallo for 5 min.

5. Add 8 c warm water, ckn. bouillon power, plus and spices, and garlic salt.

6. mmer for 15 min. or until reduced by 1/2.

7. Serve by layering shredded cheese in bowl.

8. Add chicken, sprinkle cilantro, tortilla chips.

9. Ladle broth over all.

10. Garnish with cheese & sour cream.

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