This recipe came out of desperation. Not knowing what to cook! I was going to make an Italian chicken- sort of a parmesan chicken. But I didn’t have any pasta sauce. so- like a lot of my recipes, I come up with this on the fly.
I’ve been known to go to the grocery store and wander aimlessly buying random things and then figuring out what I’m going to make out them. This doesn’t have very many ingredients. And sometimes it evolves with what I have on hand.
I like to use a mild Salsa – use the amount of heat that you like.
If your chicken breasts are large it will make about 6 servings.
- 4 Chicken Breast Boneless - skinless
- 1 package Taco Seasoning I like McCormick Organic
- 2 T Olive oil
- 3/4 -1 cup Salsa your choice
- 1 1/2 cups Cheedar or mixed Mexican Cheese
Pre-heat oven to 350'
Pound Chicken in a zip lock bag so that it is the same thickness.
Sprinkle enough Taco seasoning to coat the chicken. Shake in the bag to distribute the seasoning.
Heat oil in large pan.
Place chicken in pan on Medium High and cook until browned (apx.) two minutes per side. You are going to finish the cooking in the oven.
Remove chicken to an oven safe pan.
Cover pan with aluminum foil and place in the pre-heated oven. Bake for 15 minutes or until chicken reaches 145'.
Remove Chicken from the oven. Pour apx. 1/4 cup of Salsa over each breast. (just enough to coat).
Cover chicken with the cheese and return the pan to the oven uncovered. Bake for 10 minutes.
Remove from the oven and let sit for 5 minutes with the foil on the pan.
You can serve this chicken with a side salad - a little avocado is a nice addition.
It also pairs well with rice and black beans.
When in a pinch I've made a baked potato and topped it with Cilantro Cream.