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Judul : SALSA FRESCA CHICKEN
link : SALSA FRESCA CHICKEN

SALSA FRESCA CHICKEN

This Salsa Fresca Chicken makes an unbelievably delicious meal full of fresh flavors.  The tender chicken is seasoned with spices, then smothered in freshly made salsa and baked with rich cheese over top, for dinner that is equally wholesome and Tasty.  Since it only has a few simple ingredients and is all baked in one dish, you can have Salsa Fresca Chicken prepped and to the oven in as little as 15 minutes!  This recipe is delicious, healthy and a crowd pleaser, so it is perfect for both an everyday family dinner or for entertaining.

This recipe is simple to make and packed with fresh delicious ingredients.  I am going to walk you through some of the highlights of the recipe and offer my tips and preferences on how to make it.  Hopefully this will answer any questions you may have on how to prepare the Salsa Fresca Chicken.  If you still have questions, don’t hesitate to drop them in the comments section down below.  Also, if you just want the quick version of the recipe feel free to jump down to the bottom of the post for the printable recipe card.

INGREDIENTS

• 2 lbs boneless, skinless chicken breast- If your chicken breasts are thick I recommend cutting them in half so they are more thin.  This will help the chicken to cook more quickly and evenly.
• 1/4 tsp cumin
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 2 cups fresh pico de gallo- I use this recipe for homemade pico de gallo here. I think it is best because the flavors are so much fresh when it is newly made and it is super easy (and fool proof!)to make!  If you are short on time, you can usually find fresh pico de gallo either in the refrigerated produce section at the grocery store, or you can often but it at Mexican restaurants by the pint.
• 1 cup monterey jack cheese, shredded- I think Monterey Jack is one of the tastiest cheese out there.  It can be a little more challenging to find pre-shredded sometimes but almost all storeshave it at least in block form.  I was able to find the Cabot brand in pre-shredded when I made this recipe.

 INSTRUCTIONS

1. You can pre cut the meat into 4 oz servings before cooking if preferred, or use chicken tenderloins instead.  If you use smaller cuts of meat the cooking time will be reduced.  Some people like to do this so it is easier to serve at the correct portion size.
2. Once you have the dish ready to go into the oven I recommend baking it on the middle rack uncovered.  Every oven and climate differs, but I have found that I am almost always able to cook my chicken dishes uncovered for the entirety of the cooking time.  This helps the dish to cook off additional moisture that is released while cooking and avoid being too watery in the end.
3. If you find that your chicken is getting more browned than you prefer,........
4. ............................

VIEW MORE INSTRUCTION IN HERE

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