I Found My Salsa Chicken Recipe |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 10 |
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I made up this recipe almost seventeen years ago when I first moved to Oregon and discovered a magical substance called Tillamook cheese. For the salsa I would buy a locally prepared one, but now I just throw my own salsa together quickly in the blender. I'd usually serve this with black beans or marinated garbanzo beans and a simple tossed mixed greens' salad. Ingredients:
4 boneless skinless chicken breasts |
1/2 cup white onions or 1/2 cup yellow onion, sliced into crescents |
1/2 teaspoon dried oregano |
1/2 teaspoon ground cumin |
salt-free lemon-pepper seasoning, to taste |
3/4 cup prepared salsa (your choice of how spicy you want it) |
1 -2 garlic clove, peeled and finely minced |
2/3 cup sharp cheddar cheese, grated |
2 tablespoons sliced black olives |
olive oil, for frying |
Directions:
1. In a large cast iron skillet, heat up about 2 tablespoons of olive oil on medium-high heat and brown the chicken on both sides, about 10 minutes.
2. Season with lemon-pepper seasoning (or black pepper) to taste. Sprinkle the oregano and cumin on top of the breasts.
3. Spoon and spread the salsa on top.
4. Place the onion slices on top of the chicken breasts along with the garlic.
5. Cover and simmer on low heat for 30 minutes or until chicken is no longer pink in the middle.
6. Last 5 minutes of cooking, sprinkle on the grated cheese and garnish with black olives.
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