February 7, 2013

Mexican Chicken Parm

Or salsa chicken. Or weeknite goodness. Whatever you want to call it, it's freakin' awesome plus easy to make.

Mexican Chicken Parm

4 Skinless, Boneless Chicken Breasts
2 Cups of Medium Salsa + Some for Later
1 Cup Reduced Fat or FF Finely shredded Mexican Cheese Blend
Salt & Pepper
Garlic Powder & Paprika
FF Sour Cream & Guacamole

Marinate the chicken in 1 cup of salsa for 6+ hours, "mushing" it around from time to time.  Preheat oven to 375.  Place chicken in baking dish and sprinkle with freshly ground S & P and garlic.  Spoon on additional salsa.  Bake for 35 minutes and remove from oven.  At this point add cheese to your taste, I used a 1/4 cup per breast.  Sprinkle with paprika and broil for 5 minutes.  Let rest for a few minutes and serve. I served this with Arroz con Pollo, FF sour cream and guacamole.

This was super delicious and yet again my best recipes come from cleaning out the fridge and pantry.

Sorry for the hot mess photos...

Thanks for visiting!!

Miz Helen’s Country Cottage


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