BAKED SALSA CHICKEN Follow for more recipesINGREDIENTS:4 small boneless skinless chicken breasts o

BAKED SALSA CHICKEN Follow for more recipes INGREDIENTS:4 small boneless skinless chicken breasts or 2 large breasts cut in half about 24 oz.1 Tablespoon melted butter or olive oil1 ½ teaspoons chili powder1 tsp EACH ground cumin, garlic powder½ tsp EACH onion powder, smoked paprika, dried oregano, salt1 15 oz. can black beans drained and rinsed1 15 oz. can corn drained and rinsed1 15 oz. can fire roasted tomatoes, drained optional if not using chunky salsa2 cups cooked rice1 4 oz. can mild chopped green chiles1 ½ cups salsa divided1 cup freshly grated sharp cheddar cheese1 cup freshly grated Monterrey Jack cheeseFresh cilantro chopped (optional to taste)INSTRUCTIONS:Preheat the oven to 400 degrees F.Whisk the seasonings together; set aside. Pound chicken to an even thickness. Pat dry then drizzle the top of the chicken with olive oil or butter. Sprinkle half of the seasonings over the chicken and rub in. Flip chicken and repeat; set aside.Add beans, corn, rice, green chilies, 1 cup salsa ¼ teaspoon salt and ¼ teaspoon pepper to a lightly greased 9×13 baking dish. Stir to combine then spread into an even layer. Add the chicken on top of the mixture. Spoon ½ cup salsa over the chicken.Bake, uncovered for 30 minutes or until the chicken is cooked through (reaches 165 degrees F on an instant read thermometer). Cooking time will depend on the thickness of the chicken breasts, so I recommend using an instant read thermometer to know when it is done. If needed, continue to bake an additional 10-20 minutes OR until chicken is cooked through.Remove the chicken from the oven and sprinkle with the cheeses. Bake an additional 4-5 more minutes, or until cheese is melted.Garnish with sour cream, avocados fresh cilantro etc.NotesTo make aheadCompletely assemble according to recipe directions but don’t add the cheese.Cover tightly with foil and refrigerate.When ready to bake, let the dish sit at room temperature for 20 minutes.Bake according to recipe directions, adding an additional 10 minutes to the cooking time.How to store and reheatStorage: If you should be so lucky to have leftovers, store salsa chicken in airtight container for up to 5 days.Reheating leftovers:  I recommend chopping or thinly slicing the chicken when reheating so it warms evenly and at the same time as the corn/rice/beans.   You can reheat in the microwave for 90 seconds then for 20 second intervals or in a skillet over medium-low heat until warmed through.How to freezeAssemble salsa chicken according to recipe directions but don’t add the cheese.Double wrap in plastic wrap then double wrap in foil.Freeze for up to 3 months.When ready to bake, defrost in the refrigerator overnight then let sit on the counter for 20 minutes before baking.Bake according to recipe directions, adding an additional 10 minutes to the cooking time. -- source link

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