Creamy Salsa Chicken

Did you ever have one of those days where you were craving something, could only think about that food, and couldn't relax until you finally ate it? That was me on Saturday. My mind was on Mexican food and I couldn't wait to cook that night.

I was on overload after reading Mexico One Plate at a Time by Rick Bayless. I also browsed recipes online and came across a very simple one for chicken baked in salsa. The author of this article states that the recipe is from another Rick Bayless cookbook, Salsas that Cook. I was surprised that such a simple recipe would come from Rick Bayless.

I made a few minor changes. First, here is the original recipe -

Ingredients

• 6 large boned, skinless chicken breast halves
• one 16-oz. jar of slightly chunky salsa, any flavor, as spicy as you like (Note: if the salsa is too thin, the sauce will be runny.)
• ½ cup heavy whipping cream
• 1/2 cup chopped fresh cilantro
  

Directions

• Preheat oven to 400 degrees.
• Brush the bottom of a 9x13 baking pan with a little oil; place the chicken breasts in one layer in the pan.
• In a medium-sized bowl, mix together the cream and salsa; spoon salsa mixture over the chicken.
• Bake on the bottom shelf for 30 minutes.
• Top with the cilantro

Simple, right? I like my chicken golden brown, so I added a few steps to this recipe. I also cut it in half.

• Trim chicken and sprinkle with ancho chili powder and adobo seasoning.
• Brown in a skillet for 30-45 seconds per side. Transfer to a backing dish.
• Top with the salsa and cream mixture and bake according to instructions above.
• When finished, garnish with cilantro and queso fresco.

I think it is important to us a good salsa for this recipe - I chose Frontera Jalapeno and Cilantro Salsa and it was worth the $4/jar! Plus, I only had to use half of the jar for the recipe so we have some left to snack on.

For such an easy recipe, it sure didn't taste like one. I love this for a quick weeknight meal, but it's also so good that I'd serve it to guests. They'd never know I didn't slave all day!

I served it with another Rick Bayless recipe, Rice with Roasted Poblanos, Spinach, and Queso Fresco.