Chicken with Salsa and Lemon (or Lime)
2 Chicken Breasts or 1 package of Chicken Tenders (boneless, skinless--of course!)
1 Lemon or Lime
1 Jar any brand/flavor Salsa
Here's the trick: buy good quality salsa! Like the all-natural kind. Embrace local, embrace organic and the flavor of this dish will soar! Plus you will eliminate preservatives, chemicals, fats, and sugar--yay, you!
Locally, I buy Mateo's -- no fat, no sugar, just organic ingredients locally made.
Put chicken breasts in baking pan. I use my Le Creuset 10x7 casserole. You can pound the breasts first if you want--or if you have a hard day--or just lay them out. Slice citrus thinly and lay out strategically over chicken. Pour 1/2 jar of salsa over chicken. Cook, uncovered, in 350-degree over for 35-45 minutes (depending on your over--check after 30 minutes). Serves 2-4, f you cut the breasts in half.
This is am amagingly savory dish, driven by the mild to hot salsa, according to your tastes
Make brown rice to go under, about 1 cup serving per person.
Make green side dish (asparagus, steamed broccoli) and use a second lemon to season.
Make an enormous salad.
Yum.
Posts
Love love love meals with lemon! I'm gonna try your recipe.
ReplyDeleteI am waiting for the incredibly aromatic lemons from Sicily. Staying very often in the South of Italy, I appreciate Pasta or Risotto al limone.
And, if I'm in the mood for fish, I slice two lemons, two onions and a few tomatoes, sprinkle with salt, sugar powder, pepper and olive oil. off into the oven and caramelize it.
Then I add the seasoned fish fillets for five minutes or so, and, that's it.
Barbara
Barbara--those all sound delicious! I use Old bay on fish (I;m such a Yankee!) and lemon sliced on top. For salmon, it is the perfect seasoning!
ReplyDeleteYour chicken recipe is simply wonderful!
ReplyDeleteThe only thing I changed was the rice - I love Basmati rice for it's taste and perfume.
And, we had a glass of white wine, or two - or maybe three.... Barbara