Chorizo Chicken Bake

This is one rich dish, so I'd suggest that you serve sides that are less so, simple in fact.

Makes for a lovely company dish too.

INGREDIENTS:

• 2 lg chicken breasts or 4 boneless thighs
• 10 ounce package pork chorizo
• 4 ounces light cream cheese or Mexican crema
• 1 15 oz can diced tomatoes, drained
• 1/2 C light sour cream
• 2 Hatch chiles (Anaheim will work too), roasted, skinned, seeds removed, chopped
• 1/4 C freshly grated Parmesan cheese

INSTRUCTIONS:

1. Preheat the oven to 375 degrees. Spray a 9×13 glass pan with nonstick spray. Lay down the chicken evenly in the pan.
2. In a large skillet, brown the chorizo over medium high heat for about 7-8 minutes. Add the drained tomatoes, cream cheese and sour cream and mix until it is all blended. Spread the mixture over the chicken breasts, sprinkle on the Parmesan cheese and bake, uncovered for about 45 minutes depending on the size of your chicken breasts. There will be enough pan juices to serve over some rice if desired. Or slice the chicken and serve it inside a tortilla topped with your favorite toppings.

SERVES: 4

NOTES: Use any chicken parts you desire. 

SOURCE: Adapted from My Kitchen Escapades