Salsa Roast Chicken
Material
- 1 tablespoon of olive oil
- 4 boneless skinless chicken breasts, crushed until smooth
- 1/2 teaspoon of fine cumin
- 1/2 tablespoon of chili powder, or to taste
- 1/2 teaspoon of paprika, or to taste
- 1/2 teaspoon of garlic powder
- fresh salt and pepper to taste
- 1-1 / 2 cups Chunky Salsa <- click for Homemade Salsa Recipes (You can also use store-bought Chunky Salsa)
- 1 cup grated cheddar cheese (I use a mixture of white and yellow cheddar)
- Get Material Supported by Chicory
Instructions
- Preheat the oven to 375˚F.
- Heat olive oil in a large skillet.
- Pound evenly thick chicken breast and season with cumin, chili powder, paprika, garlic powder, salt, and pepper.
- Transfer to a skillet and cook for 2 minutes per side, or until browned.
- Spread about 1/2 cup of salsa on the bottom of the pan.
- Arrange the browned chicken breast on top of the salsa and add the remaining salsa over the chicken breast.
- Bake open for 30 minutes, or until the chicken is cooked. Use a thermometer to check maturity - chicken is done when the internal temperature reaches 165˚F.
- Remove from the oven and sprinkle with cheese.
- Bake for another 3 to 4 minutes, or until the cheese melts and bubbles.
- Remove from oven and let stand 5 minutes before serving.
HOW TO SAVE BAKED CHICKEN
- Store the remaining chicken in an airtight container and store it in the refrigerator for up to 4 days.
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