|Southwest Salsa Chicken|
It seems like I have been relying on my pantry and freezer quite a lot these past few weeks. Maybe it's spring, but for some reason, I've found myself with much less time for the kitchen. As a result, our weeknight dinners have been quick and easy. Quick and easy doesn't mean boring and tasteless. This Southwest Salsa Chicken is packed with those Southwest flavors we all love.
There are two key ingredients you need to make this dish. The first is Southwest seasoning. You can use my Southwest seasoning recipe, or buy a prepared seasoning in the grocery store. I'm always sure to have a supply of my own Southwest seasoning on hand. The other ingredient you'll need is salsa. I make my own salsa frequently. This recipe makes a large batch, so if you make some on the weekend you'll have plenty left to make this dish during the week.
Southwest Salsa Chicken
|Southwest Salsa Chicken Ingredients|
- 1 tablespoon vegetable oil
- 4 split chicken breasts, skin on
- 1-2 tablespoons Southwest seasoning
- 3 cups salsa
- 3 green onions, chopped
- 1 avocado, sliced
Preheat the oven to 350 degrees F. Rinse and pat dry the chicken breasts. Season the chicken generously with the Southwest seasoning. Heat the olive oil over medium-high heat in a heavy skillet (with a cover). When the oil is very hot, add the chicken to the pan, skin side down. Cook the chicken for 5-8 minutes until the skin is browned.
|The Browned Chicken Breasts|
Turn the chicken in the pan so it is skin side up. Add the salsa over and around the chicken. Cover the pan and place it on the center rack of your oven. Cook for one hour, or until the chicken is cooked to an internal temperature of 185 degrees F. Remove the pan from the oven to cool, covered, for 15 minutes before serving.
|The Baked Chicken|
Serve over rice, garnished with the chopped green onion and sliced avocado.
|Easy to Make and Yummy!|
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