Fast Easy Chicken In Salsa With Zucchini Food

SALSA CHICKEN

Steps:

• Cut the chicken breasts in half lengthwise so that you have 4 thinner pieces. Sprinkle the chicken evenly with the taco seasoning, salt, and pepper.
• Heat the oil in a large frying pan over medium-high heat. Add the chicken and sear until golden, about 3 minutes per side. Remove the chicken from the pan.
• Add the salsa and corn to the pan and stir, scraping up any bits that have stuck to the bottom of the pan. Lower the heat to medium-low and add the chicken back into the pan. Cover the pan and let the chicken simmer in the salsa for 5-7 minutes, or until the chicken is cooked through.
• Top with the cheese then cover the pan and let the cheese melt, about 1 minute. Serve with some cilantro over the top.

SKILLET CHICKEN AND ZUCCHINI WITH CHARRED SCALLION SALSA

Steps:

• Heat the oven to 400 degrees. Pat the chicken very dry and season generously all over with salt and pepper.
• Heat the canola or grapeseed oil in a 12-inch cast-iron pan or other large, ovenproof skillet over medium-high. Once the oil shimmers, add the chicken, skin side down, and cook undisturbed until skin turns golden brown, 5 to 7 minutes. Flip and cook another 5 minutes. Transfer the chicken to a plate.
• Remove the pan from the heat. Add the zucchini and stir to coat in the chicken fat. Season with salt and pepper. Do your best to arrange the zucchini in an even layer (some overlap is O.K.). Place the chicken, skin side up, on top of the zucchini, transfer to the oven and roast until the chicken is cooked through, 15 to 20 minutes.
• Meanwhile, make the salsa: In a medium bowl, stir together the lime juice and jalapeño; set aside. Heat a large skillet over medium. Add the scallions and cook, tossing frequently, until they begin to brown and char in spots, 4 to 6 minutes. Remove and set aside. When cool enough to touch, finely chop the scallions and toss them with the lime mixture. Stir in the cilantro, olive oil and brown sugar until the sugar dissolves. Season to taste with salt.
• Remove the chicken from the oven and transfer to a plate or a cutting board for about 5 minutes. If you want your zucchini more golden, pop it back in the oven while the chicken rests. Slice the chicken, if desired, and return it to the pan or serve it on the bone. Drizzle a few spoonfuls of the salsa over the chicken and season with flaky sea salt, if you'd like. Serve with the remaining salsa at the table.

FAST, EASY CHICKEN IN SALSA WITH ZUCCHINI

Steps:

• Cut the chicken breast pieces into 2 or 3 fingers.
• Trim the ends from the zucchini, and cut them in quarters lengthwise.
• Clean and quarter the mushrooms.
• Saute the chicken in the oil until lightly browned on both sides, then add the zucchini and saute it until lightly browned on all sides.
• Add the mushrooms, cook a minute or two more until they are softened.
• Add the salsa and heat through.
• As you are cooking the vegetables, keep turning the chicken in the pan to ensure it too is cooked through.
• Serve over cous-cous for the fastest dinner, or with noodles or rice.

SALSA CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C)
• Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
• Bake at 375 degrees F (190 degrees C) 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. Top with sour cream if desired, and serve.

CHICKEN-ZUCCHINI CHILAQUILES

Steps:

• Heat the vegetable oil in a large skillet over medium-high heat. Add half of the tortillas and cook, turning with tongs, until golden, about 3 minutes; drain on paper towels. Repeat with the remaining tortillas. Reduce the heat to medium and add the zucchini; cook, stirring occasionally, until crisp-tender, about 2 minutes. Stir in the chicken, tomatillo salsa, 3/4 cup water and the cilantro; bring to a simmer and cook 2 minutes. Meanwhile, preheat the broiler. Spread half of the fried tortillas in an 8-inch-square flameproof baking dish. Top with about half of the chicken mixture and 1/2 cup cheese. Cover with the remaining tortillas, then the remaining chicken mixture and cheese. Broil until the cheese is melted, 2 to 3 minutes. Serve topped with radishes, red onion and cilantro.

SALSA CHICKEN

Steps:

• In a large skillet, saute chicken in oil for 3 minutes. Add green pepper; cook for 3 minutes or until peppers are crisp-tender. Stir in salsa; bring to a boil. Reduce hear; simmer, uncovered, for 3 minutes or until chicken juices run clear.