Celebrate a Solemnity Friday with Pico Chicken

Karen Ullo shares a family favorite recipe that's easy to prepare and festive enough for a celebration. Download our printable recipe card!

Happy not-meatless Friday! Today is the Solemnity of the Most Sacred Heart of Jesus, so no need to abstain from meat. This recipe is a family favorite that we eat all the time, usually with sides of Mexican rice and whatever vegetable is handy.  

I’ve prepared the chicken three different ways, depending on things like the weather and the evening schedule: on the grill, browned on the stove and finished in the oven, and in the crock pot. It turns out pretty well no matter how you cook it as long as you keep it well-basted and don’t let it get dry. 

Pico Chicken 

Makes 4 servings

For the chicken: 

4 chicken breast portions
1 packet McCormick Baja Citrus or Mojito Lime seasoning mix, prepared according to package directions (you’ll need oil, vinegar, and water.)
4 slices pepper jack cheese 

If you’re using a crock pot or the oven, add either broth or white wine to a depth of about ¼ inch for moisture. 

Mix the seasoning packet to create a marinade. If grilling or pan frying, use it to baste both sides of the chicken each time you turn them. If baking or using a crock pot, you can just pour it over them and let them soak it up as they cook. Cooking times will vary according to method. 

Near the end of cooking, add a slice of pepper jack cheese to each portion and allow to melt. 

Serve the chicken with crushed blue corn chips and fresh pico de gallo on top (recipe below). Enjoy! 

For the pico de gallo: 

Chopped tomatoes
Diced jalapeño pepper
Freshly squeezed lime juice
Diced onion
Chopped cilantro
Dash of salt 

Use any amount you want of these, or leave out what you don’t like.