One pan but tons of flavor, Salsa Chicken in perfect for a weeknight dinner or "date night". After a quick browning, this dish requires no attention. Choose your level of spice based your Salsa "heat". Or use a gourmet salsa - mango, pineapple or peach! The chicken is so moist and cleanup is easy!!!
Yield: 4
Salsa Chicken
Ingredients
- 1 tablespoon olive oil
- 4 boneless skinless chicken breasts (pounded to an even thickness)
- 1⁄2 teaspoon ground cumin
- 1⁄2 tablespoon chili powder (or to taste)
- 1⁄2 teaspoon paprika (or to taste)
- 1⁄2 teaspoon garlic powder
- salt and fresh ground pepper (to taste)
- 1 1/2 cups Chunky Salsa
- 1 cup shredded Mexican cheese
Instructions
- Preheat oven to 375˚F.
- Heat olive oil in a large cast iron skillet. (no cast iron skillet - see Note)
- Pound chicken breasts to an even thickness and season with cumin, chili powder, paprika, garlic powder, salt, and pepper.
- Transfer to skillet and cook for 3 minutes per side, or until just browned. Remove to a plate.
- Spread about 1/2 cup salsa on the bottom of skillet.
- Arrange chicken breasts on top of salsa and spoon the remaining salsa over the chicken breasts.
- Bake uncovered for 30 minutes, or until chicken is done.
- Remove from oven and sprinkle with cheese.
- Bake for 3 to 4 more minutes, or until cheese is melted and bubbly. Remove from oven and let stand 5 minutes before serving.