I really love the simplicity of this recipe and have made it several times. This evening, I decided to kick it up a notch. I had made tacos a few days ago, and had taco seasoning left over (recipe from this site.) I liberally sprinkled the taco seasoning on the breasts, then pan cooked them for about 15 minutes. I opened a can of red kidney beans, drained them, and poured them on the bottom of the casserole dish (I used a 9x11 dish). I placed the chicken breasts on top of the beans, added the salsa and the cheese. I then spooned about 1/2 can of diced tomatoes between the breasts. Since I like hot spices, I took a large jalepeno pepper from the garden, sliced it into circles, laid them on the breasts, then added more cheese to cover. Served with Spanish rice, this was a huge hit.
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I really love the simplicity of this recipe and have made it several times. This evening, I...