Robin Profile - (180441099)

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Member Since: Jan. 2014
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Recipe Reviews 1 review
Mexican Chicken I
I truly loved this. . . What I did different was to use 1 tablespoon of chili powder (instead of 2), and 1 tablespoon of cumin (instead of 2). Prior to topping the dish with the beans, I added a small can of sliced black olives which I drained. I baked the dish at 350 for 1 1/2 hours covered with aluminum foil, I took off the foil and baked for 10 more minutes. I marinated the chicken breast the night before, just to bump up the chicken flavor. Put a teaspoon of sour cream on top of the dish for that added taste!

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Reviewed On: Jan. 23, 2014

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