Roasted Chipotle Chicken Breast

Last week I wanted to do a little something different when cooking chicken for dinner.  A few weeks before my friend, Mandee (The Kitchen Wife), had posted a recipe for what looked like a really yummy chicken dinner (Roasted Chipotle Chicken Breast with Black Bean Salad over a Baked Potato).  My husband is not a fan of potatoes so I just decided to make the chicken breast.  The recipe calls for the taco seasoning that I used for the DIY tacos (of which I'm making again tonight). Here's Mandee's recipe for the taco seasoning:

2 tsp. Chili Powder
1 1/2 tsp. Paprika
1 tsp. Onion Powder
1/2 tsp. Salt
1 tsp. Garlic Powder
1/2 tsp. Cumin
1/2 tsp. Oregano
1/2 tsp. Pepper
1/8 tsp. Cayenne Pepper

I baked the chicken for 25 minutes and should have used my handy-dandy meat thermometer that my step-mom got me for Christmas to check and make sure it was cooked all the way.  They smelled delicious and for the most part tasted good.  That is until my husband found some raw chicken.  I felt so bad - at least half of his chicken breast still needed to be cooked longer.  Moral of the story is to always check you meat before serving.  I probably should have baked them for 30 minutes and will do that the next time I make them.

If you like potatoes, try out the rest of Mandee's recipe.  I think when my mom is in for a visit, I might try them as well as some other recipes that Mandee has that the husband won't like.

Oh, Mandee did tell me that her husband said that the chicken would probably taste really good on the grill.  I think they would.  I might try it out on our Foreman the next time, but can't wait for warmer weather so we can have the nice charcoal flavor added to it.
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