Baked Salsa Chicken
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 4 chicken breasts (pounded to an even thickness)
- 1 teaspoon salt
- 2 teaspoons chili powder
- 1 ½ teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 tablespoon olive oil (Use light olive oil, not extra virgin)
- 1 cup frozen whole kernel corn
- 2 cups chunky salsa
- 1 cup cheddar cheese (or melting mexican blend)
Method
- Preheat the oven to 350°F/180°C.
- Season the chicken with salt, then in a small bowl combine chili powder, paprika, oregano, and cumin, and season the chicken with it from both sides.
- In a large skillet over medium high heat, heat olive oil. Add the chicken and brown it for 3-4 minutes per side to give it color.
- Optional: deglaze the pan with a splash of water to add lots of flavor!
- Sprinkle the chicken with corn, then cover with salsa. Use a spatula to move the chicken around to get some of the salsa under each breast.
- Bake in the preheated oven for 25 minutes or until the internal temp of the chicken is 165°F/74°C.
- Remove the chicken from the oven, sprinkle it with shredded cheese, and place it under the broiler for a few minutes until the cheese is melted and bubbling.
- Remove from the oven, and top with your favorite toppings.