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)
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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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