Queso Smothered Chicken

Here is where I found the recipe.

 


1 bottle Lawry's Baja Chipotle 30 minute marinade (or Mesquite)
4 boneless chicken breasts, pounded to an even thickness

1 Tbsp olive oil
1 cup orzo
2 cups chicken broth
2 Tbsp tomato paste
2 tsp Pampered Chef Southwestern Seasoning or chili powder

8 oz Velveeta, diced
1 can Ro-Tel diced tomatoes and green chilies

Pour Baja Chipotle Marinade over chicken and let marinate in the refrigerator for 30 minutes or overnight. When ready, grill chicken until done (165 degrees).

While the chicken is grilling prepare the orzo.

Heat oil in a large saucepan over medium heat and add orzo. Cook, stirring constantly, until lightly browned.  Stir in Southwestern Seasoning or chili powder, tomato paste and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 15 to 20 minutes. Fluff with a fork.

Combine Ro-tel and Velveeta in a medium bowl.  Heat on HIGH in the microwave in 30 second intervals until cheese is melted.

To assemble the Queso Smothered Chicken - place 1/4 of the orzo on a plate, top with grilled chicken. Pour 3-4 Tbsp cheese dip over chicken and orzo.




*I couldn't find the Baja Chipolte marinade so I used mesquite and we loved it. I didn't have the Pampered Chef seasoning so I used chili powder. I would cut down to 1 tsp of it though. It wasn't too spicy just too overpowering.