Creamy Salsa ChickenPosted: August 22, 2009
What a great and easy recipe from Mary Ellen. The chicken tasted great, was super moist, and was a perfect busy weeknight meal.
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
Preheat oven to 400 degrees.
Brush the bottom of a 9×13 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