Confession: I hate chicken breast. Not so much because of the taste, but because it goes from raw to a dry piece of leather within seconds. But, if you’re not going to marinade if for 24 hours and throw it on a searing hot grill, this recipe is the next best thing. Because you’re slathering it in salsa and cheese, and covering it with foil, it stays nice and moist. When it’s time to eat, you dip each piece in the cheesy sauce that was created during the cooking process. And this recipe creates a lot of sauce. So much so that if you have this on a bowl of plain rice, you’ll have plenty of sauce to flavor it. Because this flavor combo creates a Tex-mex kind of dish, the options for making it a well-rounded meal are endless. Rice and beans, on a corn salad, in a taco or burrito…
This is my go-to dish for my husband’s lunches. I make a big batch of these, cook some rice, and distribute it into 5 containers. I’ll add some olives, avocado, and a big dollop of cream cheese to each one, and my husband is a very happy man from Monday-Friday.
- 4 chicken breasts cut into 3 strips each
- Taco/fajita seasoning
- 2 cups salsa
- 1 cup mozzarella cheese/queso
- Preheat oven to 375F
- Grease large oven pan
- Lay chicken breast pieces in single layer in pan
- Sprinkle generously with taco seasoning
- Cover with salsa
- Cover with cheese
- Cover pan with foil
- Bake for 35 minutes
- Uncover and broil for 3-5 minutes until cheese starts to brown
Delicious on a tortilla, rice and beans, or salad.