Wednesday, January 16, 2013

Roasted Salsa Chicken Breasts

Not so much a recipe as just something to throw in the oven because you have to do something with that chicken...and in one big hurry, too!  That's how this 'recipe' came to be...don't let the chicken go bad!  Now it's the main reason to buy chicken breasts!  And the things you can do with this afterward...I'll be sure to add a few ideas at the end!

Roasted Salsa Chicken Breasts - Preheat oven to 375 degrees F.

For the quantity you want to roast, get a pan that will hold everything without crowding.  That means NO overlapping whatsoever.  A little space in between is nice but not necessary.  You can choose either bone-in or boneless; the only difference will be in the roasting time.

Place chicken breasts in pan.  (I usually use glass for this...)  Pat everything fairly dry.  Sprinkle on the following in whatever quantities you desire:

Ground cumin
Garlic powder
Oregano, crushed

I have a tendency to be a little heavy-handed on these since I often use most of the chicken in other dishes.

Next, grab any salsa you like and spoon it over the entire contents of the pan.  Thoroughly cover each breast. I try not to let too much collect in the bottom of the pan.

For bone-in, I roast for 45-50 minutes.  For boneless, 40-45 minutes.  Thickness of breasts will determine time in the oven.  If in doubt, I use a quick-read thermometer.  

When finished, allow to rest 10-15 minutes.  Serve.  OR.....

Idea #1:  Shred chicken into a microwavable bowl.  Add shredded cheese of your choosing...we're making a Mexican "dip" here so go with a Mexican combo or, at the very least, Cheddar-jack.  I tend to add about 8 ounces per two larger breasts.  Add salsa...again, use your favorite and as much or as little as you like.  Mix it all up and make sure the cheese is melting into the chicken.  Microwave, as needed, to get it to melt!  After it's reheated, add some sour cream (a good 1/4 cup or so) and mix until a tortilla chip can scoop it up!!!

Idea #2:  You can thinly slice the chicken and use it on a grilled cheese sandwich with Provolone cheese, a little thinly sliced red onion, some Western salad dressing, and a little crispy bacon, if that's what moves you!  Make some plain waffles and use it instead of bread, add some sliced tomatoes and crunchy Romaine lettuce, and it's a mad take on a BLT!!!

Idea #3:  Make Mexican chicken salad and roll it up in Romaine lettuce!

And there are more but, hey, you know what you like!  Go for it!!

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