Chicken Breast With Squash Dinner And Salsa Sauce Recipes

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SALSA CHICKEN



Salsa Chicken image

Someone gave me this recipe a few years back and it's become a household favorite. You can use mild, medium or hot salsa depending on your taste. I usually serve it with Spanish rice and Mexican-style canned corn. Very easy and quick!

Provided by Faye

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 4

Number Of Ingredients 5

4 skinless, boneless chicken breast halves
4 teaspoons taco seasoning mix
1 cup salsa
1 cup shredded Cheddar cheese
2 tablespoons sour cream

Steps:

  • Preheat oven to 375 degrees F (190 degrees C)
  • Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
  • Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
  • Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.

Nutrition Facts : Calories 286.7 calories, Carbohydrate 6.8 g, Cholesterol 101.3 mg, Fat 12.4 g, Fiber 1 g, Protein 35.5 g, SaturatedFat 7.3 g, Sodium 863.1 mg, Sugar 2.6 g

CHICKEN BREAST WITH SQUASH DINNER AND SALSA SAUCE (MF)



Chicken Breast with Squash Dinner and Salsa Sauce (Mf) image

not set

Provided by BigOven Cooks

Categories     Main Dish

Time 45m

Yield 1

Number Of Ingredients 8

8 oz Boneless skinless chicken breasts
salsa broth Green or red
Olive oil or butter
1 Yellow squash or zucchini
Ground cumin
1 tb Olive oil (up to 2)
clove garlic Peeled
Salt and pepper

Steps:

  • In a small skillet heat olive oil. When hot add the chicken breasts and saute for 5 minutes a side, approximately. While this is cooking, on a box grater grate the yellow squash or zucchini and cut the garlic into wafer thin slices. Turn the chicken over, add the garlic to the pan and cook for 5 minutes longer. Meanwhile, in a separate little saucepan heat some salsa with broth or tomato juice or water. When at a simmer, add some cumin to taste, olive oil or butter to smooth; season with salt; set aside. When chicken is done remove it to a plate with garlic; add shredded yellow squash to pan and saute for a minute to reheat. Spoon squash around the plate and top chicken with salsa sauce. Busted by Gail Shermeyer Recipe by: COOKING MONDAY TO FRIDAY SHOW # MF6634 Posted to MC-Recipe Digest V1 #748 by [email protected] (Shermeyer-Gail) on Aug 19, 1997

Nutrition Facts : Calories 546 calories, Fat 33.5054 g, Carbohydrate 6.566 g, Cholesterol 129.92 mg, Fiber 2.15600004673004 g, Protein 54.0932 g, SaturatedFat 5.01962 g, ServingSize 1 1 Serving (451g), Sodium 305.1595 mg, Sugar 4.40999995326996 g, TransFat 1.622515 g

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