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Chicken Baked with Salsa

This recipe has been adapted from two friends, Sue, and Joanne. Great for a quick, easy Mexican style weekday meal!
Print Recipe
Course Main Course
Cuisine Mexican

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)
Keyword Chicken, Old Cheddar Cheese, Tostitos Medium Salsa