MEXICAN CHICKEN

3 boneless skinless chicken breasts ▢2 teaspoons minced garlic ▢1 teaspoon garlic salt (with parsley flakes) ▢1 pinch ground black pepper ▢1 teaspoon cumin, to taste ▢1 cup salsa, we prefer homemade salsa ▢1 cup shredded cheddar cheese ▢cooking spray

Ingredients

Step - 1

In a greased skillet, preheat the oven to 375°F and melt the butter over medium heat.  

The coated chicken breast should be placed in the prepared skillet. Ten to fifteen minutes, or until the chicken is no longer raw and has browned on all sides.  

Step - 2

After placing salsa verde in a baking dish, incorporate chicken breast. Bake for approximately 35 minutes, or until 165 degrees internal.  

Step - 3

Place the chicken in a 9-by-13-inch casserole dish. Coat the chicken uniformly in the salsa and cheese.  

Step - 4

Bake at a preheated temperature for fifteen to twenty minutes. The cheese will begin to caramelize and become bubbly.  

Step - 5

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