Chef James’ Roasted Chicken Breasts with Queso Fresco
50
Cuisine: Fusion
Families are often divided between those who prefer to eat chicken thighs and those who prefer chicken breasts.
However, each piece has its own art when it comes to preparation.
Breasts are ideal for those who care for their figure, as they have less fat. In contrast, some find it a bit dry. But with Chef James' recipe con queso fresco, you'll never look back.
Plus, we make it with Mazola® corn oil, which is delicious and easy to use. With its neutral flavor, Mazola® corn oil is the perfect ingredient for your chicken breasts.
Ingredients
- 4 chicken breasts
- 2 cups cherry tomatoes
- 2 tbsp Mazola® corn oil
- Latin-inspired seasoning of your choice
- 1 pound queso fresco
- cilantro for garnish
- Crusty bread to serve
Directions
- Start by seasoning chicken with Mazola® Corn Oil, followed by the spices, and then crumbled or sliced queso fresco.
- Transfer chicken to a baking sheet, add tomatoes, and drizzle tomatoes with Mazola® Corn Oil.
- Place in a 400-degree oven for 35 to 40 minutes.
- To serve, make a bed with the tomatoes, place chicken on top, and garnish with cilantro. Serve with a salad and crusty bread.
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