Baked Salsa Chicken

By Sugar Salt Magic · 35 min

Ingredients

Instructions

1. Preheat the oven to 400°F (200°C).
2. If using large chicken breasts, slice each horizontally through the middle to make two thinner cutlets.
3. Place the chicken between sheets of plastic wrap and gently pound the thicker parts with a meat mallet or heavy pan until each piece is an even thickness.
4. Rub half the taco seasoning over one side of the chicken, then flip and rub the rest over the other side.
5. Heat the vegetable oil in a large oven-safe frying pan over medium-high heat. Add the chicken and cook for 2–3 minutes per side, until browned. The chicken will release from the pan once golden, so do not force it. Remove from the heat.
6. Push the chicken to one side of the pan. Spread about half a cup of the chunky tomato salsa across the base of the pan. Place the chicken back on top and pour the remaining salsa evenly over it. If the pan is not oven-safe, transfer everything to a casserole dish.
7. Sprinkle the shredded cheddar over the chicken and bake for 18–20 minutes, until cooked through and the thickest part reaches 165°F (74°C) on a meat thermometer.

Summarized from Sugar Salt Magic's video. Watch it for the details.