Ingredients
4
4 servings
- •2 tablespoons vegetable oil
- •4 boneless, skinless chicken breasts
- •1 teaspoon ground cumin
- •1 teaspoon garlic powder
- •salt and ground black pepper to taste
- •4 ounces shredded Mexican cheese blend
- •1 cup salsa
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat vegetable oil in a large skillet over medium heat. Season one side of chicken breasts with 1/2 of the cumin, 1/2 of the garlic powder, salt, and black pepper; arrange chicken breasts seasoned-side down in hot oil. Fry until chicken is lightly browned on the bottom, 4 to 5 minutes.
- Season the top of each chicken breast with remaining cumin, remaining garlic powder, salt, and black pepper; flip chicken and cook until other side is lightly browned, 4 to 5 minutes. If the skillet gets dry, pour in just enough salsa juice to keep it from burning.
- Transfer chicken breasts to a 9-inch square baking dish; sprinkle with Mexican cheese blend. Loosen drippings from the skillet with a little more salsa juice and pour on top of chicken breasts. Spoon salsa over cheese layer.
- Bake chicken breasts until no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutritional Facts
Per 4 servings
- Calories: 321
- Carbohydrate: 6g
- Fat: 19g
- Fiber: 1g
- Protein: 32g
- Sugar: 2g
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