Quick and Easy Mexican Chicken
This Mexican chicken recipe makes an easy entrée with fiesta flair! Serve over rice or buttered noodles.
This Mexican chicken recipe makes an easy entrée with fiesta flair! Serve over rice or buttered noodles.
Okay. So, when I read the other reviews, I thought that I might be able to make it less bland and cut back on the salt. I made a batch of the Taco Seasoning 1 (cut back a little on the chili seasoning and salt) from this site and wisked it together with a tablespoon of brown sugar. I rubbed that into the de-skinned chicken thighs and poured that over the chicken and let it "marinate". I cooked it like that and didn't add the cheese until the last ten minutes of the cooking, to prevent it from burning. This was tasty. I paired it with the Mexican Sour Cream Rice from this site.Read More
I made this for dinner tonight. Although the flavor was good and the chicken was moist inside, I didn't care for the texture of the outside of the skinless chicken breasts. Under the salsa and cheese the outside of the breasts were too dry. If I make this again, I don't think I'll brown the breasts first or if I do, I'll bread them. In my opinion I think this would be better if the breasts baked with the salsa in a 400 degree oven and then add the cheese about 10 mins before they're done cooking. Skip the browning all together.Read More
Okay. So, when I read the other reviews, I thought that I might be able to make it less bland and cut back on the salt. I made a batch of the Taco Seasoning 1 (cut back a little on the chili seasoning and salt) from this site and wisked it together with a tablespoon of brown sugar. I rubbed that into the de-skinned chicken thighs and poured that over the chicken and let it "marinate". I cooked it like that and didn't add the cheese until the last ten minutes of the cooking, to prevent it from burning. This was tasty. I paired it with the Mexican Sour Cream Rice from this site.
Five stars for a "quick and easy" dish. I'd say there's a big payoff with this recipe for something that's so simple to throw together! Browning the chicken in a skillet before finishing in the oven provides a lot of flavor and is a step, I believe, that should not be omitted. I seasoned it liberally with salt, pepper, garlic powder and cumin - MUCH more than the "pinch" called for, and browned it in butter. The result after browning looked like blackened chicken. The rest of the preparation was a snap - spoon on a good salsa, top with shredded Cheddar and minutes later the dish is ready to serve. Since the chicken is pretty much cooked before it goes into the oven, care should be taken not to overcook it. Hubs and I really enjoyed this, served with Best Black Beans and Spanish Rice with Bacon, recipes also from this site.
Quick, easy and great! I didn't bother browning the chicken before baking, just used thawed tenders and sprinkled them with cumin, pepper and minced garlic before adding the salsa and cheese. I baked for about 35-40 minutes and it came out perfect! Nice recipe with common ingredients. I recommend giving this a try.
Simple, quick, and delicious! I had my doubts with so few ingredients, but it was worth the try. I needed something easy for a late night supper for me and my husband. I used two chicken breasts and there's no need to brown the chicken first. I just sprinkled both sides with garlic powder, salt, cracked black pepper, cumin and a little chili powder. I used a thick and chunky salsa and poured all 16 oz. into an 8x8 baking dish at 350 for 45 minutes. The last 5 minutes I grated pepper jack cheese over top. To make the presentation a little better I chopped some green onion and sliced black olives on top and served with sour cream and a side of spanish rice. This had to be the easiest meal I've ever made off of this site!
Yum - this was so good. I cut my chicken in strips and put in bowl and mixed together 2 cloves of garlic, salt, pepper and Pampered Chef's Southwestern Seasoning. I then seared the chicken in a small bit of vegetable oil. I put in lightly greased dish and put chunky salsa and shredded Cheddar and baked. Made Spanish Rice on the side - served with sour cream. This was so yummy. Thank you Karen!
This recipe is wonderful - I've made it a few times now and we always enjoy it. I use a salsa that has beans and corn in it and the same quantities of salsa and cheese as the recipe calls for, but 6 chicken breasts.. it still has plenty of sauce :) Also very good reheated.
I made this for dinner tonight. Although the flavor was good and the chicken was moist inside, I didn't care for the texture of the outside of the skinless chicken breasts. Under the salsa and cheese the outside of the breasts were too dry. If I make this again, I don't think I'll brown the breasts first or if I do, I'll bread them. In my opinion I think this would be better if the breasts baked with the salsa in a 400 degree oven and then add the cheese about 10 mins before they're done cooking. Skip the browning all together.
This is truly quick, easy and very good. I used thick sliced pepper jack cheese instead of the shredded cheddar and it worked out very well. I served it with spanish rice and sliced avacado. I use a similar recipe to make chicken parmesan. Use maranara sauce in place of the salsa and mozzarella cheese for the cheddar and top with parmesan. Also quick, easy and very tasty. It is great with pasta.
An excellent recipe I serve over brown rice cooked with chicken boullion. If I don't have a lot of time to fuss in the kitchen, I slice each chicken breast in half width-wise, sprinkle with cumin and pepper and place in the baking dish (without frying first) with the salsa and cheese. It then takes about 35 minutes to bake, which leaves me free to do other things before dinner.
Very good! I steamed the chicken and spices in a steamer first. Then I lined a 9 x 13 pan with refried beans and seasoned them with taco seasoning. I placed the chicken on top of the beans and smothered everything with a can of "spanish style tomato sauce" (found by the mexican food in the grocery store). Then I poured salsa on top of the chicken. Finally I sprinkled taco cheese over the top. Yummy!!
I did use garlic powder instead of minced garlic, and sprinkled the seasonings on each side instead of rubbing them on. I also pounded the chicken a bit flat so it would cook evenly, as suggested by another reviewer. Because I had something else in the oven simultaneously, I baked it at 350 for about 40 minutes. Everyone raved over it. It was very moist and tender. No one could believe how simple it was. I will definitely make this again.
This recipe is great! I have made it with 6 big chicken breasts without increasing the other ingredients, I have added a layer of sauteed mushrooms, I have "spiced" it up, I have used other cheeses, etc. - almost any modification you can think of! I prefer to use a chunky salsa with corn and beans. Thank you!
Very tasty. In order to get juicy, not dry chicken, I heat a little bit of oil in a cast iron skillet until it's smoking. I brown chicken breasts for about 4 minutes on each side ( depending on the thickness), this creates a blackened appearance. I then add salsa and cheese and put entire skillet in oven for 15 minutes, 20 at the most then let it sit for about 10 minutes so the juices run back inside. Very juicy!
I really love the simplicity of this recipe and have made it several times. This evening, I decided to kick it up a notch. I had made tacos a few days ago, and had taco seasoning left over (recipe from this site.) I liberally sprinkled the taco seasoning on the breasts, then pan cooked them for about 15 minutes. I opened a can of red kidney beans, drained them, and poured them on the bottom of the casserole dish (I used a 9x11 dish). I placed the chicken breasts on top of the beans, added the salsa and the cheese. I then spooned about 1/2 can of diced tomatoes between the breasts. Since I like hot spices, I took a large jalepeno pepper from the garden, sliced it into circles, laid them on the breasts, then added more cheese to cover. Served with Spanish rice, this was a huge hit.
I made this last Friday night and it was delicious. I used the whole jar of salsa, about two cups instead of just one. My bf was late getting home from work and so the chicken was in the oven for over an hour at about 200 degrees, but it was still moist. He even ate the leftover chicken the next day, and he usually doesn't eat the leftovers.
This was a hit! Pickled Jalepeno peppers on top of the cheese when it goes in the oven really adds to the Mexican (Tex-mex?) taste. Sour cream served with, really completes the dish. Will do again.
This was an excellent starter for dinner. I have to watch the fats and sodium in my diet due to health concerns, so I made a few changes. I cooked mine start to finish in my cast iron skillet and it turned out great!I ended up liberally seasoning the chicken breasts with garlic powder,white pepper,cumin, and a pinch of sea salt.I browned the chicken in a tad of olive oil and removed form the pan. I deglazed the skillet with margarita /tequilla. I sliced a red and white onion, red bell pepper, cilantro and 3 cloves of garlic and cooked them for 5 minutes or so until the onions were somewhat transparent. Returned the chicken to the pan, covered with homemade salsa and a little more cilantro, and baked in the oven for about 30 minutes. About the last 10 minutes, I added 1/2 cup of low fat cheddar and baked the last few minutes. I served it over rice. WAS IT EVER GOOD! I will be making this again!
Made this last week when I wasn't feeling well and just didn't want to cook. I could tell this could be really fast and in fact with cooking and ingredient modifications it was in the oven in 5 minutes and done in fifty, turning out moist and delicious! I read many of the reviews and then modified it to what was on hand. Decided to skip the browning step. Needed to use up a green bell pepper so diced it and then spread the chicken breast (cut into four strips) on top. No salsa in the house (too much salt for my husband anyway) but did have half a jar of marinara sauce which I poured evenly on top. Covered and baked for 45 minutes and then served on top of pasta with a sprinkle of parmesan. Yummy! I rated this 5 stars because it's a great idea - so easy and versatile. I loved not having to take time to brown the chicken and saute the peppers. Will be making this again with more cut up veggies on the bottom layer.
Great recipe!!!! My husband was begging for more! I made a few changes...like the some others I added cooking time and just put the chicken straight in the oven (raw) I doubled the salsa and cheese I added rinsed black beans and on the adults side I added finely chopped jalapenos. All it was missing was some sour cream. This is a keeper!!
This is very quick and easy. It's great for dinner in a hurry after a long day at work! I Personally make it even a little bit easier (with less clean up). I just take a 9x13 pan and put the Spanish rice mix in the bottom, add the recommended amount of water and salsa. Then I put the chicken breasts on top of the rice, cover them with salsa and cheese and put it in the oven at around 350. It takes about 30-45 minutes to cook. Cheers!
I have been making this Mexican chicken for years now and it is a family favorite. The only thing different I do is cook the entire dish in a skillet. After browning the chicken, I add a 24oz jar of chunky salsa, cover and let simmer for 20 minutes. I then top each chicken breast with shredded Mexican Style cheese and cover until melted.
Karen, this was flat out fabulous! Thank you for sharing this recipe! I only had two chicken breasts tonight and was looking for a way to stretch it out. I simply cut them in tenders, then followed your recipe for seasoning and covering. Oh my gosh, was it fantastic! The flavor is incredible! BTW, I just put them in the oven raw with seasonings and covered in salsa. After 25 minutes, I put on the cheese and let it go another 20 minutes. BAM! You have a winner here! Thank you!!!
Delicious! Seasoned chicken with salt, pepper, cumin, smoked paprika, garlic powdeer, & chipotle chile powder. Added drained black beans to bottom of casserole, put chicken on top of beans, added salsa & cheese. Added sliced black olives to top of breasts.
This was wonderful. I cubed the chicken before browning it to speed things up a bit. Served with refried beans and brown rice seasoned with salsa and cumin. Even the 7 yo, 4 yo and 2 yo gobbled it up.
This was really good! I seasoned the chicken with the garlic, salt, pepper and cumin and then pounded it so it was tender and an even height....Yummy!
I would give this recipe 5 stars--easy and tasty! I have also made a crockpot version. You don't even have to thaw your b/s breasts, just put them in the pot, pour a jar of your favorite salsa over them and cover. Great supper with lots of sauce to put over rice!
this recipe was the best! I made it witht he chicken breast also but I generously seasoned the breadt with parlic powder, salt, pepper, cumin, paprika and sazon and italian seasoning. i pan seared it and then instead of cheddar cheese i used 4 blend mexican shredded cheese! I made it to go with buttered penne pasta. it was delicious! Everyone loved it! Thanks for this wonderful recipe! I will definitely be making this again!
This is certainly quick and easy. It could use more flavour, though. The amount of spice and garlic is way too small, leading to a lack of complexity of flavour. However, for a wuick dinner for families with small children, this would be great. Thanks!
I followed the recipe except that I used garlic powder instead of a clove and added refried beans when I baked it. Very simple and yummy.
awesome so easy
Very good, quick and easy - and flavorful. I used granulated garlic instead of minced, and upped the spice rub considerably. A pinch would not have done it - I probably had over 1 tbsp. of seasonings altogether. Otherwise, made just as written.
plain chick with salsa on it weeee
wonderful! My favorite thing about this recipe (other than how delicious it is), is the fact that , being a widow, I am able to modify the amounts, usng the exact ingredients but in the lesser amounts, and have a wonderful meal for just one. This, to me is very important. Thank you so much .RD013
I've seen this recipe for over a year, and finally decided to make it. This was extremely easy and full of flavor. Some recipes you get from this site are bland, but definitely NOT this one! I did boil my chicken breasts in the morning, rubbed the cumin, garlic powder and pepper on them once in the baking dish, covered them with Graden Fresh medium salsa and used a whole bag of shredded sharp cheddar cheese over the top. Put this in the fridge until I got home from work. I cooked it for 30 minutes uncovered at 350. Everything was perfect! Served with Mexican rice...YUM!
Very good. I added a can of drained/rinsed black beans with the cheese and salsa (gotta have beans!). Served it with brown rice. This is a keeper and very easy.
SOOOOO, sooooo good! I've been hesitant to try this because it's similar to another recipe I like to make (Faye's salsa chicken), but the two are actually different in many ways. By far, this is the moistest, juiciest chicken I've EVER had!!! Browning it first really makes a HUGE difference. The cumin is also a nice addition but you need to add more than a pinch of it to taste it. NOTE: I was afraid that my garlic would burn to a crisp when browning my chicken, but it didn't (just watch it and adjust the heat if it starts to burn). A pasta and veggie side rounded out our delicious meal. Thanks SO much for sharing your recipe, Karen! I'm kicking myself for waiting so long to give this a try. :-)
YUMMMMMM! This dish turned out surprisingly good. Very easy to prepare. I added twice the suggested amount of spices, including garlic clove and powder. The combination of seasonings were ZESTY and chicken was juicy and full of flavor! Will be making this again.
Just as everyone said - VERY easy and VERY good. I'm in Switzerland and Cheddar Cheese (any yellow cheese) isn't easy to find, so I used Mozzarella. Served it over rice and my Fiancee commented that the rice could have used more flavor. Maybe I'll make Spanish Rice with it next time or use a chicken flavor bouillon cube. Will be making it again.
This is so juicy! Perfect for a quick meal. I used Herdez salsa. Wonderful!
Easy recipe...If you try it, be sure to be generous with the spices!
Simple & delicious! I would definitely recommend this chicken dish. You can change the recipe up each time you make it just by using a different type/flavor of salsa. My husband and two daughters absolutely love this. I prepare the dish exactly as the recipe states - didn't have to make any changes. Thanks for a fantatic recipe!
The was very good and super easy. Grilled the chicken on my counter top grill then popped in the oven for 15. Very moist and tender.
Considering the simplicity of this recipe, I was surprised that it was so good. Definitely add more than a pinch of each of the seasonings!
This dish can become low-fat and low carb with easier clean-up. Using frozen boneless chicken breasts makes it even easier. Season the chicken, put it in a large skillet which has been sprayed with cooking spray, and pour the salsa over the top. Cover and cook until completely done. Serve with tossed salad, Oriental slaw (as South Beach diet recipe), roasted portobella mushrooms, etc. Delicious and easy. I use this dish for quick weeknight meals.
This recipe is just what the title says - quick and easy and mexican. Just what I was looking for tonight! Served it with spanish rice and a green salad. Good meal! Next time I may try just cubing up my chicken breasts before cooking. Awesome recipe!!
I was too tired to assemble enchiladas, so I did an ingredient search for chicken, salsa and rice and found this. It really hit the spot. I didn't have fresh garlic so I used garlic salt, and I used colby/jack blend in place of Cheddar. I also sprinkled some sliced black olives on top. The chicken was very moist, and the sauce was delicious spooned over rice. You can control the flavor and heat of this dish with your choice of salsa. It's a super easy weeknight dinner. Thank you, Karen!
i use crunched up tortilla chips ontop first, then salsa, then cheese! really god!
I agree with another reviewer that browning the chicken in the skillet before baking adds extra flavor. If you are in a real hurry - you could skip that step and it will still be good. I deglazed the skillet and added that to the salsa so as not to lose any delicious morsels. Very easy and very good!
LOVE LOVE LOVE!!!! Not only was this easy and quick but it was DELICIOUS! I made very small changes, not enough to even mention. I also decided to take a piece of chicken and cut it up, put sour cream, shredded lettuce and diced tomatoes on a tortilla and instead of taco sauce I used the juice from the pan and this made a DELICIOUS soft-shelled taco!!! I will definitely be making this one again!
Due to lack of time, I choose not to brown my chicken. I was worried it would look funny...but the cheese covered it and it wasn't noticed. Really good easy meal.
Love! So simple and tasty. I like to pound out my chicken breasts a little first. Not super thin but just enough so they stay flat when cooking. If not they plump up and the salsa just falls off. I sprinkle both sides with seasonings, lay them in the bottom of a pyrex, and cover with salsa. Bake at 375 for 45ish minutes adding cheese in the last 10. The key is that you have to use a good salsa! I've tried this with fresh salsa, a good store bought, mango salsa, and a bean and corn salsa.
Great Recipe and will make this again and again.. one of our favorite dishes...
Although it had very few ingredients, the flavor was amazing. My husband and kids couldn't get enough! This one is a keeper.
I absolutely loved this. i used my own slasa, which is heavy on the lime, and grated dry cheddar, so it formed a kind of hard cheesy crust. The result was that the chicken was incredibly moist and flavorful!
This gets five stars for easiness! If you're looking something quick and tasty make this recipe. Serve with a dollop of sour cream and a lime wedge and you got a crowd-pleasing meal!
This is very, very good - espcially for how simple it is. I rubbed the chicken with olive oil and sprinkled the seasonings lighltly (more than "a pinch"!) before frying in olive oil and it came out nicely spiced. The only change I'll make next time is to use garlic salt instead of real garlic. The minced garlic burned before the chicken was cooked. FYI - this tastes better as it sits. Next time I will prepare it about 1/2 hr ahead of the side dishes and let it "rest". I made Mexican Rice from this site and both turned out excellent. Thank you Karen.
Very quick and easy, as the title states, but not enough flavor gets into the chicken. The chicken was actually bland even though the seasonings and salsa were flavorful.
Wonderful! the only think i would do different would be to make a lot more of the rub. I WILL be making this again!
This is a quality recipe! I made this tonight because my mom mentioned that she's been in the mood for Mexican food. We are gluten & corn intolerant and my folks are at a certain age where I have to be created with limited items. The reviews were very helpful! I moderately seasoned the chicken (Which is more than I usually do for m&d). I browned my chicken in butter. I made up Guacomole from AllRecipe along with an Uncle Ben's Beans & Rice blend. Served with sour cream. It was a homerun.
This was delicious. I will be adding this into my regular rotation.
loved it! the chicken was so juicy :)
I really liked this recipe.Mexican food is my favorite!
I made this last night. I added some of the called for ingredients. I also tossed the chicken breast in a packet of taco seasoning mix. I pan seared with EVOO, topped with salsa, covered with foil and put in the oven. During the last 2 minutes, I added the Mexican cheese blend and chopped green onions. I covered again with foil. Served with black beans and spanish rice. It was delicious! My daughter had some for breakfast this morning! Great recipe!
love this chicken - anything with salsa to me is great. I did make one change and added 1 tsp. of lime juice to the salsa topping. Thanks for a great and easy recipe.
Really yummy and in my opinion, a great deal of the flavor comes from using a good salsa. I use Frontera salsas which adds a smokiness and deeper flavor. Seasoned the chix as told: (generously with) cumin, pepper, garlic powder, (omitted salt) and added a bit of chili powder. Easy, hearty and family crowd pleaser.
This is a quick and easy recipe, also moist and good flavor. I browned the chicken with seasonings and baked 30m @ 375 covered, uncovered and baked 10m @ 350. I used home made salsa and a mexican blend shredded cheese.
We will have this again. Just going to make more of the seasoning and sauce next time.
I have been making this for years. A small difference is I marinate the chicken in a bit of lime juice for a few minutes first. Dee-lic-ious with guacamole or just avacado slices.
I've made this twice since finding it a little over 2 weeks ago. It's SO GOOD. As another user suggested, I pounded out my chicen breasts so they cooked more evenly. I sauteed the chicken in garlic powder and I added some chili powder and cumin for kick. I put it in the oven for only about 20 minutes and it came out perfect! I'm on Weight Watchers and this is a VERY LOW POINT meal! I served over white rice and black beans. YUMMMMMM!!!
For the ease and expense this definitely deserves five stars. All of the ingredients were already in the house and it was super yummy! We just had a salad as a side.
This was delicious! Made as written except I added sour cream to serve. Yummy! Thank you Karen!
This is a delicious, novel, and easy recipe, which is also low in fat! I’m just learning to cook well, but this recipe ensures the chicken will be juicy and flavorful. My salsa was on the boring side, so I added corn, some black beans and chopped green pepper, also used more salsa than the recipe required. I served it with rice, but it was also good with corn tortilla chips. If you like salsa, you’ll love this recipe.
I made this for my family last night and my boyfriend and I absolutly loved it. I didnt brown the chicken prior and just put it all in the dish and baked at 300 for about an hour. I had large chicken breasts so I used about a 1/4 cup salsa on top of each and a handfull of tex mex cheese. Definatly will be making again!!! thanks for sharing!!!
I used a jar of med. hot salsa and found it to be a little overpowering. Next time I'll use a mild salsa and reduce the amount to 3/4 cup. Very easy and quick recipe to make on a busy weeknight.
Covered bottom of casserole dish with REfried beans with taco seasoning, added black beans and corn to the salsa. Really delicious, served over Brown rice.
My family loved the Mexican chicken!!!!
This was delicious and VERY easy. I followed the recipe pretty much exactly and it came out great. Husband and baby both loved it, too.
Quick and easy, just like it said. And everyone loved it, including my picky eater 22 year old. She even said to add it to the photo recipe book I've been making for her. Thanks for the recipe.
Our whole family loves this quick and easy Mexican Chicken. I add a can of black beans that has been drained and rinsed. I also add a can of corn to our Mexican Chicken. Delicious!
this is one of my favorite ways to make chicken.
really good, tamed down the taste by putting this over either tortilini, or Reames, frozen noodles
Very good, my 11 years old girl told me to give it 5 stars, the family love the recipe I will definitively make it again.
Awesome and Easy! I used a chicken taco seasoning on the chicken before I fried it up in the skillet instead of the seasonings listed. Frying it up and then baking it definitely added to the flavor. Served with Zataran's New Orleans Yellow Rice. This is a definite keeper!
Everyone loved this chicken, even all 3 kiddos! Came out very moist & had GREAT flavor!
Nothing amazing.It might have been my salsa, but I thought it needed more flavor. I might try it again with more spices and a blended salsa to intensify the flavors.
I made this pretty much like the recipe, except I browned the chicken in a cast iron skillet I'd pre-heated in the oven. I then placed the skillet on medium heat to brown the chicken. After baking, I added a little more cheese. This had great flavor and I'll be making it again.
This recipe is for anyone who needs a quick and easy meal to prepare. Not a lot of effort or ingredients and yet tastes really good. I served the chicken with spanish rice which was delicious! This is definitely in my recipe box!
Quick, easy, and tastes good. the leftovers were even incredibly good.
This dish is easy and delicious. I did brown it first before baking, other wise I think the cheese may have gotten too brown. It was perfect, I will make this many, many times. I served it with rice. I used the drippings in the pan to pour over the rice and it was also great. Yum Yum I would submit a picture of it but it was gone too fast.
I have been making this recipe for several years with two extra steps -- in fact I thought I had 'invented' it myself. When I make this favorite recipe for my family, I have the chicken thawed either the night before or early that s.m. and poke it thoroughly on both sides with a fork, put in a plastic Ziploc bag, fill to cover with Jose Cuervo Margarita Mix, seal and refrigerate for several hours or overnight. Turn the bag over several times before using the chicken to thoroughly distribute the liquid. I don't add tequila but I guess you could; definitely not necessary. I always do mine on top the stove; esp good in summertime when you don't need extra heat in the house! Before cooking I chop a medium onion and sauté in a tiny bit of oil, drain and add my chicken to the skillet and cook so all the pink is almost gone. Then I add my salsa (as mild or spicy as you like it) cover for a few minutes to warm the salsa. Just before serving, I sprinkle with Mexican cheese or sharp cheddar, cover again just enough to let the cheese melt, and serve. The margarita mix gives it a special tang that you wouldn't otherwise have. It has been a huge hit with everyone who had eaten it and super easy to prepare. Oh, don't be shocked at the color of the chicken when you take it out of the fridge after marinating it.
I make it with Tilapia and like it best that way.
Followed the recipe as stated for ingredients, the only change i made was not browning the chicken first. I put everything in a casserole dish, and baked in the oven for 35 minutes. Added the cheese on top and cooked for an additional 12 minutes. Served this over rice (brown and white). Was amazingly easy and delicious. Kids raved and asked for it again. Definitely a keeper!
This was okay. It did taste good and stayed moist but personal preference was that I wasn't a huge fan of the texture.
Super easy and very tasty! I only had hot salsa on hand so I blenderized it with canned diced tomatoes. The sauce still had some kick but the kids could also enjoy it. Try this with some spiced up rice and a salad for a dinner that's muy delicioso!
It is a simple recipe, and you can definitely tell it is smothered in salsa. However, it came out VERY juicy, and I did not bother pounding the chicken as some other viewers suggested. A very healthy recipe as well! Will make again.
Very good! I used homemade salsa and ran out of cheddar so on one of the breast I had to use mozzarella and that was good too. Thanks!
We enjoyed this chicken tonite. I spiced it up a bit using the spices listed plus McCormick's Perfect Pinch Savory All-Purpose salt free seasoning. I used Sabra's Southernwestern style salsa. Waited to put the cheese on until the last 10 minutes. I served it with white rice with black beans and a simple salad. Thanks for the great recipe.