Creamy Salsa Chicken

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


2 Comments on “Creamy Salsa Chicken”

  1. Mary Ellen says:

    Isn’t that the most delicious easy dinner ever??

  2. […] with Edamame Succotash from Just a Taste, Mexican Lasagna from Liesl’s Confection Dissection, Creamy Salsa Chicken from Lovestoeat’s Weblog, Cauliflower Gratin with Tillamook Aged Cheddar, Caramelized Onions […]

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