Chicken Baked with Salsa
Salsa is traced back to the times of the Aztecs, Incas and Mayans; and was introduced to the rest of the world in the 1500’s. For the most part we eat salsa at room temperature but baked with chicken adds a new dimension to the salsa, mellowing some of the big flavours.
Chicken Baked with Salsa
This recipe has been adapted from two friends, Sue, and Joanne. Great for a quick, easy Mexican style weekday meal!
Ingredients
- 2 chicken breasts
- 2 cups (526 grams) Tostitos Medium Salsa
- 2 cups (149 grams) Grated Cheese
- 1 tsp. Mexican seasoning or salt and pepper to taste
- 1 TBSP Avocado or Olive oil
- 2 cups (23 gr) spinach, roughly chopped
- Cilantro to garnish
Instructions
- Preheat oven to 350
- Sprinkle salt and pepper or Mexican seasoning on chicken breasts. Heat oil in frying pan and brown chicken on both sides, (4-5 minutes each side.)
- Mix salsa and spinach in a bowl.
- Spread ½ cup salsa on bottom of oven proof dish and add chicken. Pour the remaining salsa over chicken, and top with cheese.
- Bake for 30 minutes, uncovered.
- Let rest 5 minutes before serving with rice and vegetable of choice.
Notes
Spicy food is a bit tricky to pair wine with, but a light crisp Pinot Grigio is perfect!
If you must have a red, trend towards a light bodied Beaujolais. A Merlot or Cabernet Sauvignon did not work with this dish.
Recently we tried an easy, medium bodied, drink now red wine from Montepulciano.
We’ve paired:
- Santa Margherita Pinot Grigio 2018
- Quail’s Gate Chasselas Pinot Blanc-Pinot Gris
- Zaccagnini Montepulciano d’Abruzzo Tralcetto 2019 ($18.00)