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Recipe Wednesday: Salsa Chicken





I'm betting you're now hungry staring up at that picture, well I am too! I love Salsa chicken I began making it for lunch and left overs a couple of months now. It's easy to set up, easy to cook, and best part is this is great if you don't have much in the house! The recipe is really easy to follow as well and this has four servings!




  • Prep
  • Cook
  • Ready In



Ingredients


  • 4 skinless, boneless chicken breast halves
  • 4 teaspoons taco seasoning mix
  • 1 cup salsa 
  • 1 cup shredded Cheddar cheese
  • 2 tablespoons sour cream (optional)


I would like to point out two things:

1) The option sour cream is actually really fantastic so I wouldn't even consider it optional I'd use it unless you are just not a fan of it or can't eat it.

2) The comments state people have used cans of rotel tomatoes instead of salsa, I would suggest NOT doing this. They don't have as much flavor as the salsa and they have a lot more liquid, which means you're draining the chicken while it's in the oven a lot more.



Directions

  • Preheat oven to 375 degrees F (190 degrees C)
  • Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
  • Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
  • Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.


What I like to do, is after that 25-35 minute period before I add the cheese, I drain the bottom of the dish (I use a Pyrex dish to cook this) so that there's no more liquid in there. If you're like me, you don't find that kind of that appetizing to see even though it's just run off from the salsa. Then, when I add the cheese to the top of the chicken, I flip it from bake to broil for that five minute period. 

Side Options

I usually take white rice can be instant or not, and mix in a can of sweet corn and then add a little salt to them. I then make a bed of rice and corn on the plate and put the chicken on top. Then, dallop the sour cream on top of the chicken, and voila! Perfect meal that tastes divine! Enjoy and stop drooling on your keyboard!




Ballerina Secret

This is one of those meals that tastes even better heated up the next day, so make sure to have enough for a lunch left over.

Have a request for a receipe? E-mail Elizabeth at ballerina@thereviewballerina.com and she will look it up!



Elizabeth is a work at home Mother of a sweet and beautiful daughter. She is a wife of seven years and a blogger for some time now. When she isn't spending time with her "Livvybug" she is looking for new review opportunities and writing or singing along to classic rock and pop music!

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