More Great Recipes: Poultry

Mexican Salsa chicken

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Member since 2015

Serves 4 | Prep Time | Cook Time


2 whole chicken breasts, skinned, halved, boned
1/3 c flour
1/8 teaspoon garlic powder
1/8 teaspoon paprika
1/8 teaspoon chili powder
3 tablespoons oil
1/4 cup salsa
4 oz (1 cup) shredded Monterey jack cheese

Place 1 chicken breast half boned side up between two pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with rolling pin or flat side of mallet until about 1/4-inch thick. In shallow dish, combine flour, garlic powder, paprika, and chili powder. Coat chicken with flour mixture. Heat oil in large skillet over medium high heat. Cook chicken in oil 3 to 4 minutes on each side or until lightly browned and no longer pink. Reduce heat, spoon 1 tablespoon salsa onto center of each chicken breast half. Sprinkle evenly with cheese. Cover; cook until cheese melts. Serve with additional salsa

Pairs Well With


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