Holly Clegg's Salsa Chicken

Simple and tasty, serve this easy main dish with rice to complement the spicy sauce.

Holly Clegg Meals on the Move

Holly Clegg's Salsa Chicken

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    2 1/2 lbs boneless skinless chicken breasts 1 (11 oz) can shoe peg corn, drained
    1 cup mild salsa 1 1/2 cups shredded reduced-fat Monterey Jack Cheese
    1 tbsp minced garlic 1/2 cup sliced green onions (scallions)
    1 (10 oz) can diced tomatoes and green chiles


    Prep: 1 hour 20 min (80 mins) Total:
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    • 1

      Preheat oven to 350°F. Cut the chicken breasts into strips. Place in a 2-quart casserole dish and sprinkle with pepper.

    • 2

      Spoon the salsa, garlic, tomatoes and chiles, and corn over the chicken. Mix well. Cover and bake for 1 hour.

    • 3

      Uncover and sprinkle with cheese and green onions. Continue cooking for 5 minutes or until the cheese is melted.

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