Author: Canadian Living

In my house we eat a lot of chicken. It tastes great, versatile and everyone loves it! My husband loves salsa and we always have lots on hand so one day when I was experimenting in the kitchen I thought I would try and make some salsa to go over the chicken I was making for dinner. I figured if chicken and salsa went together in Mexican food it would work great and with a little cheese on top it was a hit! I serve mine with Spanish or Jambalaya rice and fresh steamed vegetables.

  • Portion size 6 servings
  • Credits : Marlene Rugg

Ingredients

  • 6 4 oz chicken breasts
  • 1 red onion
  • 4 large tomatoes
  • 2 jalapeno peppers
  • 1/2 green pepper
  • 1/2 orange pepper
  • 1/2 yellow pepper
  • 2 cloves garlic
  • 1 cup Monterey Jack cheese

Method

Place chicken breasts in large pot with enough water to cover them completely. Place pot on element, medium to high heat, cover and let boil. Once boiling reduce heat to medium and let cook for 15 minutes. While chicken cooks preheat oven to 350 degrees Celsius. In food processor combine red onion, tomatoes, jalapenos, green pepper, yellow pepper, orange pepper, and garlic. Process until everything has been chopped into nice chunky consistency and set aside. Remove chicken from element, drain, and rinse with warm water. Pat each breast down with paper towel and place in shallow casserole dish side by side. Place salsa from food processor over chicken breast and cover with tin foil, put in oven. Let chicken bake 15 minutes and remove from oven. Sprinkle cheese over salsa and place back in oven uncovered for additional 5 minutes or until melted. Remove from oven and ensure chicken internal temp is 180 degrees and serve with your choice of rice.
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Food

Western Chicken with a Kick

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