One summer while in high school (or home from college, I actually forget which year), I worked at a store in a mall that sold luggage, purses, wallets and the like. When I first started there, Gary, another employee, had just given his notice. Gary was leaving as he had just secured his dream job, as a graphic illustrator.
He hired on with a company that was just growing nationally from its home base in Atlanta, GA. It was Home Depot. Back then, Home Depot would send catalogs to those on their mailing list, and have newspaper ads, that featured many hand drawn graphics. Gary would be helping to produce those ads.
I was working Christmas break that year and Gary stopped in to see his old co-workers. Gary told that the team he was on (in Los Angeles) would draw the ads, including christmas trees with presents under them. In order to have a little fun, they would put their names in the “from” on drawings of gift tags and names of their friends and relatives in the “to” area. Once the original drawings were ready, they would send them to the home office in Atlanta and all the names would get changed. When approved they were sent back to LA for final touch-ups and the names would get changed back. Corporate games…
Easy Cheesy Chili Chicken
There are no games with the flavor for this dish.
If you start with thinly sliced chicken breasts, like I did, they cook very quickly!
Beautiful toppings.
Spicy and satisfying!
Easy Cheesy Chili Chicken
prep 10 mins ∙ cook 20 min ∙ makes 4 servings ∙ difficulty Easy ∙ source Easting Stella Style
INGREDIENTS
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh cilantro leaves, plus a few whole leaves for garnish
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 2 teaspoons kosher salt
- 1 clove garlic, chopped
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne
- 4 boneless, skinless chicken breast halves (about 2 pounds)
- 1/4 cup julienned green bell pepper
- 2 tablespoons diced red onion
- 1 medium plum tomato, cored and diced (about 1/4 cup)
- 4 ounces shredded Colby-Jack cheese
DIRECTIONS
Preheat oven to 400 degrees F.
Whisk together the oil, chopped cilantro, chili powder, cumin, salt, garlic, pepper, and cayenne in a bowl; add the chicken and toss to coat.
Transfer chicken to a foil-lined baking sheet and arrange the green pepper, onion, and tomato over each. Roast until the largest piece is just cooked through, and an instant-read thermometer inserted in the thickest part reads 165 degrees F, about 20 minutes.
Remove the chicken from oven and immediately top with the cheese and serve as the cheese melts. Transfer the chicken to a platter or among plates and garnish with fresh cilantro leaves.
Rantings of an Amateur Chef 
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