Corn Salsa Chicken
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Did you know that corn salsa is just a side dish in disguise?
For this recipe I used my favorite corn salsa recipe as the base for this delicious chicken recipe.
Juicy chicken breasts are butterflied and stuffed with chipotle cheddar cheese and corn salsa – then cooked on a bed of corn salsa for the ultimate flavor impact.
For this recipe, I basically just pulled whatever I could find out of my fridge in a game I like to play called “What’s in my fridge door?”
Once a week I go through all of the leftover ingredients from other recipes I’ve concocted and attempt to use up anything and everything in as many unsual and delicious combinations as I can muster.
This week, I cleared out the old salsa to make this stuffed chicken dish – which was an absolute HIT with my fiance. So much so that he requests it almost weekly.
The chicken breasts are stuffed with chipotle cheddar cheese – and more corn salsa if you’re daring to see how much you can stuff into a chicken breast.
Corn Salsa Chicken
Equipment
- glass pans
Ingredients
- 3 cups corn salsa
- 3 chicken breasts
- 3 tablespoons olive oil
- 1 cup shredded chipotle cheddar cheese or sharp cheddar
- salt & pepper to taste
Instructions
- Preheat the oven to 400 F. Grease a large glass baking dish with cooking spray. Spread the corn salsa in a mostly even layer across the bottom of the dish.
- Cut a slit into the side of each chicken breast – take care not to cut all the way through. You want the chicken breast to form a 'pocket' in the center.
- Stuff the chicken 'pocket' with the chipotle cheddar cheese and a few tablespoons of the corn salsa. Arrange the chicken breasts side by side – but not touching – in the baking dish on top of the corn salsa layer.
- Bake for 30-40 minutes until the chicken breast juices are running clear and has reached an internal temperature of 160 F. Serve with easy Spanish rice and enjoy!
