Salsa Fresca Chicken - Bestrecipe005

Salsa Fresca Chicken – Bestrecipe005


  • 2 lbs chicken breast boneless skinless
  • 1/4 tsp cumin
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 2 cups fresh pico de gallo
  • 1 cup monterey jack cheese shredded


  1. Preheat the oven to 375˚F.
  2. Lay the chicken flat in a large baking dish and sprinkle
    evenly with the cumin, garlic, salt and pepper.
  3. Cover chicken with the pico then top with cheese.
  4. Bake on middle rack for 35-45 minutes or until the chicken
    is cooked through (internal temp of 165˚F.
  5. Garnish with chopped cilantro, and serve hot with your
    favorite side dish.

  • You can cut the chicken in half, chunks, or use chicken
    tenderloins in lieu of full chicken breasts to make serving easier. Cooking
    time may be reduced.
  • Leftovers can be placed in an airtight container in the
    refrigerator for up to 3 days or in the freezer for up to a month.

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