Salsa Chicken
Someone gave me this recipe a few years back and it's become a household favorite. You can use mild, medium or hot salsa depending on your taste. I usually serve it with Spanish rice and Mexican-style canned corn. Very easy and quick!
Someone gave me this recipe a few years back and it's become a household favorite. You can use mild, medium or hot salsa depending on your taste. I usually serve it with Spanish rice and Mexican-style canned corn. Very easy and quick!
- Carbohydrate 4.92602833672015 g
- Cholesterol 103.09 mg
- Fat 12.5018000000866 g
- Fiber 1.1900666760518 g
- Protein 36.4488000008332 g
- Saturated Fat 7.36896000001623 g
- Serving Size 1 1 serving (216g)
- Sodium 736.897333657948 mg
- Sugar 3.73596166066835 g
- Trans Fat 0.948949999994589 g
- Calories 282 calories
Step-by-step
- Preheat oven to 375 degrees F (190 degrees C)
- Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
- Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
- Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.
The ingredient list leaves out the chemical transformation that occurs when concentrated heat meets bottled fruit and vegetable preserves sitting atop raw protein. As moisture evaporates from the tomatoes and peppers, the remaining solids concentrate into a thick glaze that concentrates sugars and salt directly onto the meat.
Thermal Control and Protein Integrity
Preheating the oven to 375 degrees Fahrenheit ensures the baking dish begins radiating heat immediately upon contact, preventing the poultry from steaming in its own juices before the exterior can brown slightly. Because boneless breasts lack the structural protection of bone, monitor the internal temperature closely until it reaches 165 degrees Fahrenheit, and watch for juices that run entirely clear when pierced with the tip of a paring knife. Adding shredded cheddar during the final three to five minutes prevents the dairy solids from separating into an oily pool while still allowing enough time for the lactose and fats to bubble into a golden crust.
Preserved Versus Fresh Components
Commercial condiments provide a uniform baseline of acidity and liquid volume that fresh chopped produce simply cannot replicate without prior reduction. Substituting raw garden tomatoes introduces excess water that dilutes the seasoning blend and extends baking times significantly, requiring chefs to pre-salt and drain fresh vegetables thoroughly before assembly.
