I cut the chicken breasts up into large chunks, quickly sauteed them in an ovenproof skillet in a bit of olive oil, and then added salsa on top and popped it into the oven to cook for about 15 minutes. I pulled it out of the oven; topped it with shredded sharp cheddar cheese, and put it back into the oven for 5 to 7 minutes and "voila"...we had a simple and tasty meal. While the chicken was cooking, I roasted fresh cauliflower florets in the oven that I simply tossed with olive oil and seasoned with McCormick's Chipotle & Roasted Garlic Seasoning and spread out onto a baking sheet; they cooked right alongside the chicken. It was an easy and delicious meal with lots of flavor and very little effort. I snapped a quick photo below and included the easy peasy recipe. Enjoy!
Mexican Style Skillet Chicken
2 tablespoons olive oil
1-1/2 pounds boneless chicken breasts or thighs, cut into large chunks
1/3 cup salsa (I used Jack's fresh chunky Cantina Style)
1/3 cup shredded sharp cheddar cheese (I used Cabot's 5-year old white cheddar)
Sliced green onions, optional
Preheat oven to 400 degrees F. Heat olive oil in a 10-inch nonstick ovenproof skillet over medium-high heat. Cook chicken until lightly browned, stirring frequently, about 5 minutes. Spoon salsa on top of chicken. Bake for 15 minutes. Remove from oven and top with shredded cheese. Bake an additional 5 to 7 minutes or until cheese is melted and bubbly. Top with sliced green onions if desired.
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