CREAMY SALSA CHICKEN
borrowed from Mary Ellen's Cooking Creations
6 large boned, skinless chicken breast halves ( I used 4 and it was plenty)
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 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. ( I didn't use the entire bowl of sauce because it was very thin with the Frontera Salsa Used)
Bake on the bottom shelf for 30 minutes.
Top with the cilantro
So I forgot the cilantro. I seem to always forget something huh? It was really delicious for such little effort. It was almost like I had the night off from cooking. It was a bit rich and I don't normally cook anything with a 1/2 cup of heavy cream in it. But I figured since it was for the whole dish and I wasn't going to eat it all, I would be OK. The sauce was really good--I mean it has heavy cream in it, what could be bad. I sauteed some broccoli with garlic and ate a ton of that so I wouldn't feel so badly about the cream. I also made the Uncle Ben's 90 second rice in Spanish Rice flavor and it was the perfect side dish. I am sure Rick Bayless doesn't do that--but hey he doesn't make dinner with 2 kids pulling on his legs. I think this should somehow be turned into a pasta dish so that all the sauce could be soaked up. I did put more on after I took the picture so it is slightly false advertising of my dinner tonight. I am trying a Mexican pasta dish later in the week and it might just be similar.