Cherry Tomato Chicken

1. 1

   Marinate the chicken breasts for an hour in your favorite non-creamy salad dressing (I use zesty italian)

2. 2

   Bake the chicken in a glass baking dish for 50-60 minutes (or until done) at 375 degrees.

3. 3

   Make the Spanish Rice (follow the directions on the box).

4. 4

   Fry the sliced onion in a tablespoon of olive oil.

5. 5

   Once the onions are half-cooked, add the cherry tomatoes.

6. 6

   When the tomatoes are hot, add the salsa and cayenne pepper and hot sauce to taste.

7. 7

   Remove the chicken from the baking dish and replace it with the finished rice.

8. 8

   Put the chicken breasts on top and then spoon the tomato mixture over the chicken and rice.

9. 9

   Scatter pickled jalapenos over the dish (optional).

10. 10

    Sprinkle the cheese over the dish and then put it back into the oven for 8-10 minutes or until everything is heated throughout and the cheese is melted.

* Per serving · 4 servings · Values may vary.