It’s not the most creative recipe title, but it does describe what it is. And it’s YUMMY!
I wanted to use up what was left of the Rotel that I used in the Chile Verde the other day. In the past, I’ve done chicken and Rotel before, but last night, I thought of a twist that made it even more delicious.
- 1 large bone-in, skin-on chicken breast (this one was huge and would have fed two!)
- salt and pepper to taste
- 1/2 to 2/3 cup Rotel (6 oz. left of a 10 oz. can after using 1/2 cup for another recipe)
- 1 tablespoon sour cream
- Cheddar cheese (optional)
Preheat oven to 425°F (toaster oven: 450°F). You’ll need a baking dish large enough to hold your chicken.
Season all sides of chicken with salt and pepper and place in baking dish. Pour Rotel over chicken. Bake 45–60 minutes or until juices run clear.
Transfer chicken to serving plate. In baking dish, add sour cream to pan juices/Rotel and stir until completely melted and combined. Pour over chicken*. If desired, top with cheese and return to oven (or microwave 30 seconds) to melt cheese.
Makes 1 serving
4g* net carbs
*I didn’t use quite half of the sauce this made, as it would have been too much. I did still count all the carbs, though, just to be on the safe side.
(1/2 cup La Preferida brand “authentic” refried beans = 9g net carbs. Be sure to check labels—I have a can of another brand as well, and it was 14g net carbs for 1/2 cup!)