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  • Writer's pictureAmanda Davis

Salsa Chicken

I’ve had salsa chicken before that I didn’t care for much.  This salsa chicken was much, much better.  It was even good.  When I got home from work, I shredded the chicken with a fork and cooked some jasmine rice to go with it.  Josh liked the meal and it’s one that we’ll have again.  I love coming home from work and not having to cook an entire meal.

Salsa Chicken Makes 4 servings – 259 calories per serving


4 boneless skinless chicken breasts olive oil, enough to brown the chicken in salsa, I use Pace, but whatever your favorite is will work shredded cheddar cheese, for topping (Monterey Jack works well too, so would Pepper Jack)


Flatten Chicken Breasts so they are of equal thickness for even cooking.

In stir-fry skillet or any deep frying pan (with lid), heat your Olive Oil.

Add the Chicken Breasts and brown on both sides until no longer pink inside.

Pour over salsa to your liking. I use about a half a 16 oz. jar. I also add a little water to tone down the heat, (hubby can’t handle spice).

Cover and simmer chicken in salsa for about half-hour to 45 minutes.

Top with cheese to serve.

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