1 can (14-1/2 oz.) Italian stewed tomatoes
1 can (15 oz.) chili with beans
4 slices cheddar or American cheese
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| CHILI CHICKEN | |||
| Yields about 4 servings | |||
| 4 boneless, skinless chicken breast halves (1 lb.) 1 can (14-1/2 oz.) Italian stewed tomatoes 1 can (15 oz.) chili with beans 4 slices cheddar or American cheese |
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| Place chicken in an ungreased 11x7x2-in. baking dish. Top with tomatoes. Bake, uncovered, at 350 for 50 minutes. Spoon chili over each chicken breast; bake 10 minutes longer. Top with cheese; return to the oven for 3-4 minutes or until cheese is melted. | |||