Salsa Chicken Recipe
- cook TIME 20 mins
- prep TIME 10 mins
- total TIME 30 mins
Ingredients (21)
- 22 oz skinless, boneless chicken breast
- 16 oz tomatoes cut into wedges
- 10 oz unsalted dark red kidney beans
- 4 oz corn
- 2 oz red onion diced
- 1 oz jalapeño cut into small cubes
- 2 tbsp olive oil divided
- 3 oz cheddar cheese shredded
- 1 oz mozzarella cheese shredded
- 1 tbsp lime juice
- 1 tbsp Hunt's tomato paste
- 1/2 tsp chili powder
- 1/2 tsp paprika divided
- 1/2 tsp ground cumin
- 2 cloves garlic
- 1/4 cup cilantro chopped, divided
- 1/2 tsp garlic powder
- 1/2 tsp Cajun seasoning
- 1/2 tsp sugar
- 1/2 tsp salt
- 1/2 tsp black pepper
INSTRUCTIONS
Prep:
Place the chicken breast on a cutting board. From the long side of the chicken breast, slice the meat in half in a sawing motion, but leave about 1/4 inch so that the two pieces are still intact. Set it aside and repeat with the remaining pieces.
Cut the tomatoes in half, lengthwise, then slice them into quarters. Use a sharpened knife to cut the seeds of the tomato from one end to the other. Discard the seeds. Repeat this process for the rest of the tomatoes.
Halve the red onion lengthwise and peel away the skin. Trim one end and lay the halved onion face down. Make vertical slices, 1/8 inch apart, such that you cut towards the root; leave about 1/8 inch at the end so the root stays intact. Turn the half 90 degrees and grip the root. Slice the red onion horizontally, again leaving 1/8 inch at the end to keep the root intact. Slice the red onion into small, even cubes. Discard the root.
Cut off the top of the jalapeño and quarter it, lengthwise. Trim the white bits, hold the quarters close together, and make vertical cuts to have cubes.
Peel and discard the skin of the garlic clove.
Finely chop the cilantro.
Cook:
Marinate the chicken breasts: On a large platter, add 22 oz skinless, boneless chicken breast, 1/4 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp Cajun seasoning, and 1/2 tsp black pepper. Rub the seasonings evenly onto both sides of the chicken breasts.
Blend the sauce ingredients: In a blender, add 16 oz tomatoes, 2 oz diced red onion, 1 oz cubed jalapeño, 1 tbsp lime juice, 2 cloves garlic, and 1/8 cup chopped cilantro. Blend until smooth.
Pan-sear the seasoned chicken breasts: Place a large skillet over medium heat and add 1 tbsp olive oil. When the oil is hot, add the well-seasoned chicken breasts. Sear each side of the chicken breasts for 2 minutes and 30 seconds (5 minutes in total). Remove the chicken breasts from the heat.
Combine the sauce: In the same skillet, add 1 tbsp olive oil and 1 tbsp of Hunt's tomato paste. Stir well for 30 seconds. Add the blended sauce mixture, 1/2 tsp salt, 1/2 tsp sugar, 1/2 tsp chili powder, 1/4 tsp paprika, and 1/2 tsp ground cumin to the skillet. Lower the heat and stir to cook for 3 minutes.
Add the pan-seared chicken breasts: Turn off the heat, add the pan-seared chicken breasts into the tomato-based sauce, then layer 3 oz cheddar cheese and 1 oz shredded mozzarella cheese on top of the chicken breasts. Preheat the oven to 400°F to prepare for the next step.
Bake the salsa chicken: Place the skillet on the middle rack of the oven and bake it at 400°F for 10 minutes. Remove the dish from the oven and sprinkle some chopped cilantro on top.
Serve: Transfer your desired portion onto a serving place. Enjoy the salsa chicken with 10 oz unsalted dark red kidney beans and 4 oz corn.
