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Salsa Baked Chicken
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A picture of Salsa Baked Chicken.

Salsa Baked Chicken

ChefDoogles
ChefDoogles @ChefDoogles
Chicago, IL

Super Quick, Easy, and Versatile

Super Quick, Easy, and Versatile

Read more

Salsa Baked Chicken

ChefDoogles
ChefDoogles @ChefDoogles
Chicago, IL

Super Quick, Easy, and Versatile

Super Quick, Easy, and Versatile

Read more
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Ingredients

45 mins
2 servings
  1. 2chicken breasts; boneless, skinless
  2. 1 1/2 cupsalsa
  3. 2 tspground toasted cumin
  4. 2 tsponion powder
  5. 2 tsppaprika
  6. 2 tspdried Mexican oregano
  7. 1 tspgarlic powder
  8. 1 tspwhite pepper
  9. 1vegetable oil; as needed
  10. 1salt
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Steps

45 mins
  1. 1

    Toss chicken in enough oil to cover. Season.

  2. 2

    Spray an oven safe saute pan or small dish with non-stick cooking spray. Add enough salsa to cover the bottom.

  3. 3

    Place chicken in saute pan. Pour salsa on top.

  4. 4

    Cover. Bake at 350° for approximately 45 minutes or until thermometer reaches 165° and juices run clear.

  5. 5

    Variations; Cilantro, lime, tequila, chicken stock, tomatillos, corn, caramelized onions or shallots, roasted bell peppers, roasted tomato salsa, cayenne, adobo, mole, tortillas, sour cream, nopalitos, pork

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ChefDoogles
ChefDoogles @ChefDoogles
on March 07, 2014 01:47
Chicago, IL
Le Cordon Bleu graduate. I've worked Frontera with Rick Bayless, Mediterranean, fine dining, deli, kosher, Italian, French, Cajun/Creole, Irish, Gastro pubs, Chinese, Seafood, Tapas, Hotel fine dining, wood fired pizzas, & Middle Eastern off the top of my head. I've done alot of random moonlighting just soaking up info and experience
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