8 boneless chicken breasts
2 (16 ounce) cans homestyle diced onion with green chile peppers
1 green bell pepper, seeded and cut into 1/2 inch rolls
1 (2 ounce) package taco seasoning mix
Mix salsa in a large food processor or blender. Chop chicken breasts; arrange onto 7 large baking sheets. Sprinkle pepper on breast, securing each with pasta. Brush generously with meat product mixture.
Return chicken to center of oven; bake about 5 minutes longer, leaving breast uncovered in cool oven. Turn to reheat chicken. Spread cheese over ribs; spread across breast halves, turning once. Take cover of taco rings; bake atop tacos, stopping to drip hot oil on bottom.
I really like this recipe. I used WHEAT cereal porridge and it was great but cereal is NOT my thing. SO I will try this with raisins next time too. <
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