Salsa Chicken

Saturday, February 21, 2009

This is another one of the first recipes I ever made. For years we have been eating it as a main course with a side of Spanish rice and refried beans; however, when I made it this time I put tortillas on the table so we had salsa chicken, rice, and bean burritos. They were fantastic! With or without tortillas this chicken is good, juicy, spicy, and flavorful! Speaking of spicy... we got a 30 minute lecture from our 7-year-old a couple nights ago on gas consumption, food barn factories, and slavery (which if you see "you have an obligation to tell the president or Oprah" he says). He is too funny!

4 skinless, boneless chicken breast halves
4 teaspoons taco seasoning mix
1 cup salsa
1 cup shredded Cheddar cheese

Place chicken breasts in 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts and pour salsa over all. Bake at 375 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.


suz said...

You've released my go-to meal into the wild! I too have been making this for years except I go even simpler (if you can believe) and just dump salsa on chicken breasts, sprinkle with cheese and throw in the oven.

This is the fastest, easiest, tastiest dinner ever :)