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Mexican Chicken

by TT March 24th, 2010 | Main Dishes, Recipes, Tapas Monday
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March has been a long month.  While it has been snow-free, which is a huge bonus in New England, we’ve had our fair share of cold and rainy days.  So, there’s a little bit of cabin fever here.  Plus, having an insane month of business travel for my husband (away from home for 17 out of the last 21 days counts as insane, doesn’t it?) makes the days and weeks even longer.

Thankfully, my 13 (almost 14, as he’d remind me) and 12 year old children have been very helpful.  Every week each of them has chosen and cooked a dinner menu.  So, while there have been no Tapas Mondays in weeks, I have been treated to some yummy meals made by others.  Yes, I do assist with the cooking and clean-up, but it is nice to have someone else thinking of what to make for dinner and to have company while cooking.

Last week my daughter, Sam, offered to make chicken for dinner.  She wanted to marinate it but wasn’t certain what to use.  We discussed different tastes that we could add, and she decided to go with something that was slightly spicy.  Having a full shelf of salsas from which she could choose, she opted for a medium heat pineapple salsa.  After an afternoon of marinating, all we needed to do was bake it and create a side dish or two.

Yes, it is a simple dish, but that’s part of what makes it perfect.  It is a great busy day at home or work recipe.  It also works well as a dish to use when introducing a child to cooking, as there aren’t many steps but a fabulous tasting dish is the result.

While I am hoping we don’t have another cold, dreary, long month for quite a while, I do hope that my kitchen assistants continue to cook with me.

Mexican Chicken

6 oz. pineapple salsa*

1 lb. chicken breasts

shredded cheddar cheese

Pureé salsa until smooth, and pour into a quart-sized resealable bag.  Cut chicken into 4 ounce pieces.  Add chicken to bag, seal, and massage bag until chicken is well coated.  Refrigerate for at least 4 hours.

Preheat oven to 375.  Line a rimmed baking sheet with aluminum foil (for easier cleaning) and coat lightly with nonstick cooking spray.  Place chicken pieces on baking sheet, and bake for 25-30 minutes, or until chicken is thoroughly cooked.  Top chicken with a small amount of cheese, and return to oven for 1-2 minutes to melt cheese.

*Different flavors of salsa can be used.

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