Taco Chicken

2 Tbsp. taco seasoning mix
1 tsp. dried oregano
2 chicken breasts
1 Tbsp. olive oil
1/4 cup barbecue sauce
1/2 tsp. ground cumin

Preheat oven to 350 degrees.  In a shallow bowl mix taco mix and oregano.  Divide olive oil over the 2 chicken breasts and rub to coat.  Pat half of the taco seasoning mix evenly on chicken.  Line a baking dish with foil.  Place a wire rack over or in the baking dish.  Place chicken on rack.  Bake 35-40 min.  Mix barbecue sauce and cumin.  Brush over both sides of chicken.  Bake another 5-10 minutes. 

Martha:  I found this recipe online and, of course, made my changes.  The original recipe called for the chicken to be grilled outside.  As you can see I used the oven.  It also called for chili sauce to be added to the barbecue sauce which I omitted.  I also used the bone/skin in chicken instead of the boneless/skinless the original recipe called for.  I think the bone actual gives the meat a better flavor.  This is good cold too made into a sandwich or a wrap.

Lillian:  I am not a big fan of BBQ , but this is different.  Cumin is another of my favorite seasonings and it gives this a really satisfying taste.

Tip:  To freeze an unbaked or fully baked casserole: begin by lining a casserole with heavy-duty aluminum foil, leaving enough of an overhang on all sides to cover and seal the food later. Assemble the casserole, laying it in the lined pan and either freeze the ingredients until solid or bake and cool to room temperature then freeze (it's not necessary to seal it up for this short freezing time). Once the casserole is frozen, use the excess foil overhang and seal airtight. Double wrap the foil wrapped casserole in freezer proof plastic bags, label, date it, then freeze until ready to use. (Meanwhile, you can use the casserole dish for other purposes.) To thaw, remove the wrapping and place the frozen food back into the dish in which it was assembled or baked. Defrost and reheat or bake as recipe instructs.