Queso Smothered Chicken
1 bottle Lawry’s Baja Chipotle 30 minute marinade (or Mesquite) Couldn’t find this at my store (not in that flavor) so I used a chipotle mayo with intentions of baking instead
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 I didn’t have the Pampered Chef so I was going to use chili powder. Oops, used it up making chili. So I used a couple tsp of taco seasoning instead.
8 oz Velveeta, diced
1 can Ro-Tel diced tomatoes and green chilies Made a rookie mistake and didn’t drain the Rotel. The queso was really runny. It tasted great, but it was too thin. Silly me!
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). Guess what? The propane tank was empty, so I was going to bake it instead. Then time got away from me, so I opted to broil instead. It was still good, but it tends to overcook easily that way.
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.