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Spicy Baked Chicken Breasts with Pan-Roasted Salsa from culinary team member Janette Zepeda is a super-easy and quick way to liven up boneless, skinless chicken breasts—especially if you have a little leftover salsa. A squeeze of lemon juice over the top is also nice.
Try the chicken with one of these quick and easy sides: Katie Lee Biegel's Simple Mashed Potatoes, Rachael's Green Rice or maybe a basic green salad.
Ingredients
- 2 boneless, skinless chicken breasts
- Salt and pepper
- ½ cup Pan-Roasted Salsa
Yield
Serves: 2
Preparation
Preheat the oven to 350°F. Line a sheet pan with foil.
Place the chicken breasts on the foil and season both sides with salt and pepper. Coat the top of each breast with 2 tablespoons of the salsa and bake until cooked through, about 25 minutes. Cut the breasts crosswise into slices and top with the remaining salsa.