Salsa Chicken

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This is a no-brainier chicken recipe that you seriously can not screw up. And it's great because you will actually use your leftovers instead of having them slowly rot in your refrigerator, only to find them six months later.

Preheat[edit]

Preheat your oven to 375.


Ingredients[edit]

File:Salsachickeningredients.jpg

  • 4 boneless, skinless chicken breast halves
  • 1 Tbs chili power
  • 2 tsp onion powder
  • 1 tsp cumin
  • 1 tsp garlic
  • 1 tsp paprika
  • 1 tsp oregano
  • 1/2 tsp sugar
  • salsa (About a cup)
  • shredded cheese (optional)
  • sour creme (optional)


Makin' Chicken[edit]

Mix together the chili powder, onion powder, cumin, garlic, paprika, oregano, and sugar together in a bowl. I didn't have onion powder or paprika today, so those were just left out. No worries. File:Salsachickenspice.jpg


Prepare your chicken and grease a 9X13" pan (I used olive oil.) Place the chicken in the pan and rub both sides with your spice mixture. File:Salsachickenrub.jpg

Pour the salsa over everything, coating it as evenly as possible. Bake for 25-35 minutes. If you're adding cheese on top, add it 3-5 minutes before your chicken is done so it will be nice and melted. File:Salsachickensalsa.jpg

Serve! Wasn't that stupidly easy? And it's delicious too. File:Salsachickenserve.jpg

Leftovers[edit]

Re-heat the chicken and eat it just as it is. Or shred it and add it to a burrito or taco. Or add it on top of a salad. Or make a spicy chicken salad sandwich with it. Like I said, you're going to eat all of this! Enjoy!