Improved Cheesy Salsa Chicken Recipe

by Jen

(I originally published this recipe with the only call for cheese being Colby Jack. I have recently discovered that a mix of about 2/3 Colby Jack and 1/3 Muenster makes a huge, wonderful difference. Cheesy Salsa Chicken, take 2.)

Cheesy Salsa Chicken is quick to prep and cook. Served with buttered red potatoes and a green veggie of your choice, and you’ve got a balanced meal that’s great for hot summer days when you don’t want to do a lot of cooking.

Cheesy Chicken Salsa

You’ll need:

1 large chicken breast, boneless and skinless (to serve two people)
Shredded Colby Jack cheese
Shredded Muenster cheese
Salsa (red, green, hot, mild – whatever you like)
Optional: sour cream, guacamole and cilantro

Cut your chicken into slices about 1/4 inch thick. Melt a teaspoon of butter in a skillet on medium-high heat, then add the chicken slices. Brown both sides of the chicken – about four minutes on each side. Cover the chicken with about 6 ounces of your salsa. Reduce heat to low and simmer the chicken for 6-10 minutes. Cover it with a mix of about 2/3 Colby Jack cheese and 1/3 Muenster, put a lid on it, turn off the heat and allow the cheese to melt. Serve it with sour cream, guacamole and cilantro for people to add if they want.

Buttered Red Potatoes

You’ll need:

Small red potatoes (depending on potato size and appetites, you need something like 2-4 potatoes per person)
Butter
Salt
Chives

Quarter the potatoes. Boil them in salted water for about 15 minutes, or until tender. Drain them. Add a teaspoon of butter (maybe a little more) and sprinkle on chives to taste. Stir it all around. Serve.

The green

For this dinner, I repeated the Steamed Green Beans from an old Sunday Dinner. You could also steam or boil some broccoli, spinach, zucchini, corn – pretty much whatever veggie you like. Or you could serve a salad before or with the meal.

Quarter

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Posted in Easy Food Tags: Sunday Dinner on September 18, 2009
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