Saturday, 24 July 2010

Easy Salsa Chicken

Chicken, potatoes and salsa come together in this dish to make a tasty, easy summertime meal. Everything is cooked in aluminum foil packets in the oven or on the grill, ensuring a quick and easy clean-up. Use your favorite brand of store-bought salsa, or make it from scratch to lend a fresh and vibrant flavor to the dish.

Easy Salsa Chicken

(For each serving)

1 boneless, skinless chicken breast
1/2 cup store-bought or homemade salsa
1 medium Russet potato
salt and pepper
aluminum foil, cut into 12" squares

Preheat the oven to 375 degrees.

Place one chicken breast on top of each square of aluminum foil. Season with salt and pepper to taste. Top with 1/4 cup of salsa.

Wash the potatoes thoroughly, and cut into 1/4" slices. Arrange one potato on top of each chicken breast, and cover with the remaining 1/4 cup of salsa. Fold the foil over the chicken to make small packages, and seal the edges well.

Bake for 40 minutes, or until chicken is cooked through. Remove from oven. Let sit for five minutes, and serve.

Grilling: Cook over indirect medium-high heat with the grill cover closed for 40 to 45 minutes, turning at least once throughout the cooking process.

Additions: Add sliced onion, bell pepper or corn on the cob cut into 1" slices to the dish. Increase the amount of salsa slightly. Drizzle with a little bit of fresh lime juice to brighten up the flavor, or add lime wedges in with the vegetables.

1 comment:

Jane @ Sweet Basil Kitchen said...

When I was a kid, we called these foilpacks! It has been years since I made them, will try your recipe!