Earlier this week I was trying to find a dinner that would be quick, easy and satisfying. I posted an inquiry on one of the cooking message boards that I frequent and one of the girls posted this recipe for me to try. It was delicious! I will definitely be adding this into my repertoire of regular meals. The original recipe comes from Rick Bayless–a chef I happen to adore. Not only does he cook one of my favorite cuisines (Mexican), but he is also from Chicago! You are definitely going to want to try out this dish.
Creamy Salsa Chicken
6 large boned, skinless chicken breast halves
1 16-oz. jar of chunky salsa
½ cup heavy whipping cream
1/2 cup chopped fresh cilantro and queso fresco, for garnish
Preheat oven to 400 degrees.
Brown in a skillet for 30-45 seconds per side. Brush the bottom of a 9×13 baking pan with a little oil; place the chicken breasts in one layer in the pan.
In a medium-sized bowl, mix together the cream and salsa; spoon salsa mixture over the chicken (I cut the chicken into pieces, but you don’t have to do this.)
Bake on the bottom shelf for 30 minutes.
Top with cilantro and crumbled queso fresco, if desired.
Source: Mary Ellen’s Cooking Creations
I served this with some delicious sour cream rice–will share that recipe soon!