Simple Salsa Chicken Food

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.

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.

SIMPLE SALSA CHICKEN

Steps:

• Place chicken in a shallow 2-qt. baking dish coated with cooking spray. Sprinkle with salt. Combine salsa and taco sauce; drizzle over chicken. Sprinkle with cheese. , Cover and bake at 350° for 25-30 minutes or until a thermometer reads 170°. If desired, serve with lime wedges and sliced avocado.

SALSA CHICKEN

Steps:

• Divide the lettuce among 4 individual plates. Cover and set aside.
• In a large bowl, combine the chili powder and cumin. Add the chicken, turning to coat.
• Lift chicken from bowl, shaking off excess coating and dip into the egg whites.
• Coat chicken again with remaining dry mixture.
• Heat the oil in a wide, non-stick frying pan or wok over medium heat.
• When the oil is hot, add the chicken and gently stir fry until chicken is no longer pink in the center. (5-7 minutes).
• Remove chicken from pan and keep warm.
• Pour the salsa into the pan and cook, stirring, until it is heated through and slightly thickened.
• Arrange chicken over the lettuce, top with salsa and sour cream, garnish with cilantro (if using).

SALSA SIMMERED CHICKEN

Steps:

• Season chicken breasts all over with salt and black pepper.
• Heat oil in a large skillet over medium-high heat. Cook chicken breasts in hot oil until browned, 4 to 6 minutes per side. Pour salsa and chicken broth over chicken, bring mixture to a boil, reduce heat to medium-low, and simmer for 15 minutes. Turn chicken over, stir salsa mixture, and continue to simmer until chicken is tender and sauce is slightly thickened, about 15 minutes more. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

EASY-CHEESY SALSA CHICKEN

Steps:

• Flatten Chicken Breasts so they are of equal thickness for even cooking.
• In stir-fry skillet or any deep frying pan (with lid), heat your Olive Oil.
• Add the Chicken Breasts and brown on both sides until no longer pink inside.
• Pour over salsa to your liking. I use about a half a 16 oz. jar. I also add a little water to tone down the heat, (hubby can't handle spice).
• Cover and simmer chicken in salsa for about half-hour to 45 minutes.
• Top with cheese to serve.

CHICKEN IN SALSA

Steps:

• Remove the skin from the chicken pieces. If you leave it on it will NOT crisp but rather will become unpleasantly soggy -- even downright rubbery.
• Arrange chicken pieces on a baking sheet.
• Top each piece with a tbs of your favorite salsa. I prefer the Pace brand and usually use medium heat.
• Bake at 350 about 45-60 minute or until chicken is tender.
• Top each piece with shredded cheese.
• Return to oven for about 5-10 minutes or until cheese is bubbly and browning.
• I like to serve these with either white rice or cornbread and a green salad.

SALSA CHICKEN

Steps:

• Preheat oven to 375 degrees F
• 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 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 and sprinkle with green onions.

CHICKEN CHILAQUILES VERDES

Steps:

• Combine chicken breast, half of the salsa verde, chicken broth, onion, chili powder, cumin, cayenne, salt, and pepper in a slow cooker. Cook until chicken is cooked through, on Low for 6 hours or High for 3 hours.
• Remove chicken from sauce and shred in a bowl with 2 forks. Return to the sauce in the slow cooker and mix to combine.
• Heat a large skillet over medium heat. Add olive oil and heat until shimmery. Cut tortillas into triangles; add tortilla triangles to the hot oil and cook, flipping every minute, until golden, 8 to 10 minutes.
• Add shredded chicken, slow cooker sauce, and remaining salsa verde to tortillas. Mix and heat until everything is warmed through.
• Meanwhile, stir together sour cream and as much milk so sour cream can be drizzled.
• Remove tortilla mixture from the heat. Garnish with cotija cheese, cilantro, and drizzle with thinned sour cream mix.

EASY SLOW COOKER SALSA CHICKEN

Steps:

• Place chicken in the bottom of a slow cooker. Sprinkle with chili powder, garlic powder, cumin, and onion powder. Top evenly with salsa and green chile peppers.
• Cook on Low until chicken breasts are very tender, 6 to 8 hours. Shred chicken breast with 2 forks.

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.

FAST AND SIMPLE SALSA

Steps:

• Combine the tomatoes, onion, and green chile peppers in a bowl; drain briefly. Return the mixture to the bowl; stir the vinegar and salt into the tomato mixture.