We really liked this recipe! I did substitute a few items and used green salsa Verde with 1/4 c. fresh chopped cilantro in place of the salsa. We had a side of Quinoa and roasted asparagus and it was a DANDY meal!
We really liked this recipe! I did substitute a few items and used green salsa Verde with 1/4 c. fresh chopped cilantro in place of the salsa. We had a side of Quinoa and roasted asparagus and it was a DANDY meal!
It was really good. I wish I would have doubled the rub and made twice as much. After spreading the rub on my steroid enhanced chicken breasts I saw that there was nowhere near enough. I compensated for my lack of rub by sprinkling on some chili powder. Be sure to use a flavorful salsa (Herdez medium slasa is what I used) this was quick and easy and my family loved it.
Delicious! Thanks for sharing.
Simple, quick, and delicious! I needed something easy for a weeknight meal and this was a great way to enjoy Mexican without all the guilt! I sprinkled both sides of the chicken with the garlic powder and cumin plus a little chili powder. Since there's no need to brown the chicken first and opting out of the oil cuts back on the fat I sprayed an 8x8 baking dish with Pam and put the chicken topped with a 16 oz. jar of salsa in the oven and baked 350 for 45 minutes. The last 5 minutes I grated low fat Colby Jack cheese over top to melt. To make the presentation a little better to serve, I topped it with chopped green onion and sliced black olives. This was wonderful served with fat free plain greek yogurt (instead of sour cream),brown rice, and black beans. This has to be one of the easiest low fat meals ever!
I have made a similar tasty and easier recipe. Mix 3/4 cup salsa ( what ever heat you like) 3 tbsp of brown sugar and 1 tbsp of Dijon mustard. Pour over the chicken and bake for 45 min at 375 or 400. Sauce is awesome over rice or couscous. No need to sauté or add oil. Chicken is ALWAYS juicy.
I made this just as written with a quick salsa that I made myself. It was wonderful with melted cheese and some sour cream on top. My husband said to put it into rotation so that means it's a good one. The only thing I would change and this was just if you're using fresh salsa is to cook the salsa a bit before pouring it on the chicken and baking it. Mine tasted a little TOO fresh. I was fine with it but my husband thought the salsa needed to be cooked.
Definite winner! Make sure you use a flavorful salsa that will make or break this one...
I wanted to make a Mexican chicken bake that wasn't hard to make or full of cans of soup. This was great and my family loved it! Will definately make again.
This recipe is really good. I just got it a couple of weeks ago in an All Recipes daily email. I have already made it twice and it's definitely a hit with my husband who even ate it for leftovers. One thing that made it easier for me is to cook the whole thing on top of the stove in the pan. I just seasoned the chicken and browned it as recommended poured the salsa on top lowered the heat so it was just bubbling covered it and cooked it for 15 to 20 minutes. When the chicken was just about done I topped it with cheese. YUM YUM and really quick. BTW I may have used more spices than the recipe calls for. I did not measure them just sprinkled both sides of the chicken with salt pepper cumin and garlic powder. I think I used more salsa too maybe closer to 2 cups. Again I did not measure just covered each piece of chicken in salsa. I used mild as called for and the second time used the cheddar cheese I had on hand and it was equally good.
