CHICKEN BREASTS BAKED IN SALSA
This refreshing sauce can be as mild or as hot as you like, depending on the chiles used. Any leftovers of this sauce can be added to guacamole, made into salad dressing or chile con queso, and can be frozen for up to 4 months for later use in cooked dishes. This salsa is the original salsa developed in Mexico and reputed to “save lives” after one of the Revolutions. The salsa has equal parts of red, green and white—just as the Mexican flag does and is reputed that those who had it on their dinner tables at meal time were saved—when the Federales came around to check on their loyalty.
Yield: 4 servings
Cooking Time: 16 to 20 minutes
4 boneless, skinless chicken breast halves (4 to 6 ounces each), trimmed of any fat or sinew
Few drops vegetable or olive oil
(1 cup salsa, any kind or prepare the salsa with ingredients, below)
1 small onion, thinly sliced, separated into rings
Cooked rice or pasta, for accompaniement
Goat cheese or nonfat sour cream for garnish, optional
SALSA INGREDIENTS, OPTIONAL (IF PREPARING)
1 large fresh tomato, finely chopped
½ cup finely chopped onion, or 2 scallions with tops included
4 green chiles, parched, peeled and chopped, or 4 ounces of canned chopped
green chiles (or 2 to 4 fresh jalapenos, finely minced)
1 clove garlic, finely minced
½ teaspoon salt
2 Tablespoons coarsely chopped cilantro (optional)
1. Rinse the chicken and pat dry. Warm the oil in a heavy, seasoned skillet, then add the chicken and cook for 3 to 4 minutes, or until the chicken is lightly browned. Turn and brown the othere side for about 3 minutes.(or cook in the microwave, see *Note below.) If making the salsa, combine all ingredients; allow to marinate for at least 15 minutes. Sauce keeps for 1 week when refrigerated.
2. Reduce the heat to low, pour the salsa over the chicken, and scatter with the onion rings. Cover and allow to steam for 4 to 6 minutes, until the chicken is fork tender.
3. Serve on rice or pasta, spooning the sauce over the chicken. Top with the goat cheese, if desired.
*Note: To cook the chicken in the microwave oven, place the chicken in a baking dish, sear it for 1 ½ minutes per side, top with the salsa and onion rings, and cover tightly. Cook for 7 to 10 minutes, until tender.
Per Serving: Calories 175, Protein 28 g., Carbohydrates 6 g., Fiber 1 g., Fat 4 g., Sauturated Fat 0G., Chosesterol 73 mg., Sodium 133 mtg. (Analyzed with ½ teaspoon oil and Hot New Mexican Table Salsa from Jane Butel’s Quick and Easy Southwestern cookbook.