(I originally published this recipe with the only call for cheese being Colby Jack. I have recently discovered that a mix of about 2/3 Colby Jack and 1/3 Muenster makes a huge, wonderful difference. Cheesy Salsa Chicken, take 2.)
Cheesy Salsa Chicken is quick to prep and cook. Served with buttered red potatoes and a green veggie of your choice, and you’ve got a balanced meal that’s great for hot summer days when you don’t want to do a lot of cooking.
Recipe
Improved Cheesy Salsa Chicken Recipe
Pan seared chicken with cheese and salsa. This recipe tastes as good as it sounds. The mix of Muenster and Colby Jack makes all the difference.
Ingredients
- 1 large chicken breast, boneless and skinless (to serve two people)
- Shredded Colby Jack cheese
- Shredded Muenster cheese
- Salsa (red, green, hot, mild - whatever you like)
- Optional: sour cream, guacamole and cilantro
Instructions
- Cut your chicken into slices about 1/4 inch thick.
- Melt a teaspoon of butter in a skillet on medium-high heat, then add the chicken slices. Brown both sides of the chicken - about four minutes on each side.
- Cover the chicken with about 6 ounces of your salsa.
- Reduce heat to low and simmer the chicken for 6-10 minutes.
- Cover it with a mix of about 2/3 Colby Jack cheese and 1/3 Muenster, put a lid on it, turn off the heat and allow the cheese to melt.
- Serve it with sour cream, guacamole and cilantro.
Buttered Red Potatoes
You’ll need:
- Small red potatoes (depending on potato size and appetites, you need something like 2-4 potatoes per person)
- Butter
- Salt
- Chives
Quarter the potatoes. Boil them in salted water for about 15 minutes, or until tender. Drain them. Add a teaspoon of butter (maybe a little more) and sprinkle on chives to taste. Stir it all around. Serve.
The green
For this dinner, I repeated the Steamed Green Beans from an old Sunday Dinner. You could also steam or boil some broccoli, spinach, zucchini, corn – pretty much whatever veggie you like. Or you could serve a salad before or with the meal.
Quarter
