This is a quick and easy variation on the standard baked boneless, skinless chicken breast. The salsa adds a bit of additional flavor to what is often a bland hunk of meat. The leftovers make excellent chicken salad as well.
Salsa Baked Chicken
Prep time: 15 minutes
Rest time: 30 minutes
Total time: 75 minutes
- 8boneless, skinless chicken breasts
- 1 jar prepared salas
- olive oil
- kosher salt and cracked black pepper
- Trim excess fat and odd bits of meat from the chicken breasts. Give the thick bit a whack with the palm of your hand to flatten it a bit.
- Toss the chicken breasts and about 1 cup of salsa in a large ziptop bag. Seal the bag and squish the chicken in the salsa to thoroughly coat. Stash it in the fridge for about 30 minutes. Pile the chicken rests preheat the oven to 375°F.
- Lightly oil the bottom of two (2) 13″x9″ glass baking dishes. Transfer 4 chicken breast to each dish leaving space around each breast. Sprinkle a pinch of kosher salt over the breasts along with a few grinds of black pepper.
- Place both dishs on the same oven rack and bake for 25-30 minutes. The chicken should have reached 160°F on an instant-read thermometer.
- Transfer to a warmed platter. Serve with the remaining salsa as a sauce.
To convert cooked salsa chicken into chicken salad, finely dish a cooked chicken breast and toss it in a bowl. Add a finely diced shallot, about 2 teaspoons of Dijon mustard and about a 1/4 cup of mayonnaise. Stir well to combine. Eat as is or on buttered toast in sandwich form.