Cheesy Salsa-Chicken Bake
2 TBL Olive Oil
1 lb. Skinless, Boneless Chicken Breasts
Salt & Fresh Cracked Black Pepper, to taste
1 (4 oz.) can sliced mild green Chili's (drained), divided
1 recipe Corn Salsa (recipe follows)
8 oz. Shredded Cheese (Three-cheese or Mexican Blend)
Pre-heat oven to 350..
Heat oil in a non-stick skillet ; rinse chicken breasts and pat dry. Season
breasts on both sides with the salt and pepper. Brown chicken on both sides, about two minutes per side.
Spread 1/2 cup (more or less) of the Salsa over the bottom of a 9X13"
oven-safe casserole dish. Lay the breasts side-by-side in the dish. Cover
liberally with 1 1/2 cups of the Salsa. Bake, uncovered, for 20-25
Remove from oven and top with the cheese. Arrange Three-fourths of the
Jalapeno slices on top of the cheese. Return to the oven and bake another
5-10 minutes, or until the cheese is melted and bubbly and peppers are
After plating, arrange the balance of the Jalapeno slices on top .
Heat the balance of the Corn Salsa in the Microwave and offer with the
Top the dish with crushed Corn Chips or Taco Chips just before serving.
2 c. frozen corn kernels, thawed
1/3 c. chopped purple onion
1/4 c. chopped red bell pepper
3 TBL chopped fresh cilantro
2 TBL fresh lime juice
1 to 2 TBL finely chopped Jalapeno
1/2 tsp. salt
Combine all ingredients in a small stainless steel mixing bowl. Cover and refrigerate for 2 to 4 hours. Remove from refrigerator about 30 minutes before using.
Makes about 3 cups