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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I read a lot of recipes for Salsa Chicken and used ingredients from several, plus added my own special ingredients. The finished product was great! Everyone raved about it! I like things hot, so you may want to adjust the seasoning for your tastes. Ingredients:
2 lbs boneless skinless chicken breasts |
emeril's southwest seasoning |
2 tablespoons olive oil |
2 fresh jalapeno peppers, sliced |
1/4 cup tequila |
16 ounces hot salsa (whatever brand you prefer) |
mexican blend cheese |
2 -3 green onions, sliced |
Directions:
1. Preheat oven to 375 degrees.
2. If chicken breasts are large, cut them in half. Liberally sprinkle Emeril's Southwest seasoning on both sides of chicken and let set while the skillet is heating up.
3. Put your olive oil in a large oven-proof skillet (I used an enameled cast iron skillet) over medium heat and let it heat up. Add seasoned chicken breasts and brown on one side for about 4 minutes. Turn chicken over and throw in the jalepeno slices and brown chicken for another 3-4 minutes. Take skillet off the fire and add the tequila and deglaze the pan, scraping up all the good browned bits. Add the salsa.
4. Place skillet in oven and bake for 20 minutes.
5. Remove from oven and sprinkle cheese and green onion over chicken pieces. Return to oven for another 5 minutes.
6. Serve over rice (my recipe for Mexican rice is great). Enjoy!
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