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Mexican Salsa Chicken

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Submitted by Jacqueline

Mexican Salsa Chicken recipe

YIELD

4 servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

2 2
EACH CHICKEN BREASTS
skinless, boneless
79
0.6
TEASPOON ML GARLIC POWDER
0.6
TEASPOON ML PAPRIKA
½ 2.5
TEASPOON ML CHILI POWDER
3 45
TABLESPOONS ML VEGETABLE OIL
¼ 59
CUP ML SALSA
4 115.6
OUNCES ML/G MONTEREY JACK CHEESE
shredded

Directions

Pound chicken ¼ inch thick.

In shallow dish combine flour, garlic powder, paprika and chili powder.

Coat chicken with flour mixture.

Heat oil in large skillet over med-high heat.

Cook in oil 3 to 4 minutes each side until lightly browned and no longer pink.

Reduce heat, spoon 1T of salsa onto center of each piece of chicken.

Sprinkle with cheese.

Cover and cook until cheese melts.

Serve with additional salsa.

Rice makes a nice addition to this.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 86g (3.0 oz)
Amount per Serving
Calories 249 57% from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 49mg 16%
Sodium 158mg 7%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 2%
Sugars g
Protein 36g
Vitamin A 5% Vitamin C 1%
Calcium 12% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Sugar-Free
 
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