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–+ servings
easy mexican chicken recipe

Corn Salsa Chicken

The Starving Chef
​Juicy chicken breasts are butterflied and stuffed with chipotle cheddar cheese - then cooked on a bed of corn salsa for the ultimate flavor impact.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dinner
Cuisine Quick & Easy, Salsa
Servings 4

Equipment

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!
Keyword cheese, chicken, corn, salsa, stuffed
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