This recipe is a client favortite and one of our favorites at home. I would recommend using a salsa with black beans and corn. oh - this is one of my recipes, so forgive the wordsmithing! Enjoy :-)
Sara's Salsa Chicken
A healthly version of Mexican chicken topped with cheese.
Ingredients
4 ea Chicken breast
1 jar Salsa chose the most healthy or fresh salsa found in deli
1 cup Cheddar cheese can do a Mexican mix or any cheese you like
1/4 cup Sour cream use as a topping
2 tablespoon Cilantro fresh and torn or chopped to use as a topping
1 can Tomates with green chilies
2 teaspoons Black pepper
2 teaspoon Salt
2 teaspoon Cumin
1 tablespoon Chili powder
1 cup Enchilada sauce optional - add some heat & extra sauce
Instructions
If you are preparing in a crock pot, place chicken breasts (spice the chicken with all spices) and salsa in the crock pot and set on LOW for 4 hours or lowest amount of time. You really want enough salsa in there to almost cover the chicken. If you don't have enough salsa add beer or chicken broth or even water. When you get home, put the cheese on top of chicken and cover it back up so the cheese have a chance to melt.
If you are preparing in the oven, place the chicken (spice the chicken w/ cumin, salt & pepper, chili powder) in an oven safe pan with salsa on top. Preheat oven to 400 degrees. Cook for 20-30 mins for skinless, boneless chicken breasts and 40-50mins for bone-in breasts. Pull chicken out and cover with cheese and place back in the oven for about 10mins or until the cheese is melted.
Serve chicken with sour cream and top with fresh cilantro.
I serve it with mexican rice or yellow rice with a can of rotel tomatoes and chilies added & a mixed green salad topped with salsa, cheese and dressed with a homemade Italian.
Yields: 4 Servings
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