Chicken Cotija Recipe

Recipesfull introduces to you: Cinco de Mayo Recipes. (Chicken Cotija Recipe). A Mexican spin on Chicken Parmesan!

Brief

Prep 10 mins

Cook: 40 mins

Total: 50 mins

Servings: 4

Yield: 4 servings

Chicken Cotija Recipe

Ingredients

4 skinless

boneless chicken breast halves

salt and pepper to taste

1 tablespoon vegetable oil

1 (16 ounce) can tomato sauce

1 (1 ounce) package taco seasoning

½ cup shredded cotija cheese

½ cup shredded Monterey Jack cheese

Joe's Perfect 'Anti-Sour Mix' Margarita

World Cuisine

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Spray a glass baking dish with vegetable cooking spray.

Step 2

Season chicken with salt and pepper. Heat oil in a saute pan over medium-high heat; brown chicken on both sides. Place chicken in prepared baking dish. Mix together the tomato sauce and taco seasoning in a small bowl. Pour over chicken breasts. Sprinkle cheeses evenly over top.

Step 3

Bake in preheated oven until chicken has fully cooked and cheese has browned 20 to 30 minutes.

Nutritional Information

Chicken Cotija Recipe

Servings Per Recipe:4

Calories: 325.5

% Daily Value *

Protein: 35.7g 72%

Carbohydrates: 11.8g 4%

Dietary Fiber: 1.6g 6%

Sugars: 5.8g

Fat: 14.3g 22%

Saturated Fat: 6.8g 34%

Cholesterol: 98.3mg 33%

Vitamin A Iu: 564.8IU 11%

Niacin Equivalents: 21.1mg 162%

Vitamin B6: 0.8mg 49%

Vitamin C: 9.4mg 16%

Folate: 19.9mcg 5%

Calcium: 245.4mg 25%

Iron: 2.2mg 12%

Magnesium: 59.6mg 21%

Potassium: 702.4mg 20%

Sodium: 1523.9mg 61%

Thiamin: 0.2mg 16%

Calories From Fat: 128.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.