Salsa Chicken with Pepper Jack Cheese and Black Butter
Prep
30m
Cook
1h
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Salsa Chicken
| 6 large chicken breasts, skinless and boneless |
| 1/2 tsp salt to taste |
| 1/4 tsp pepper to taste |
| 3 tsp garlic powder to taste |
| 2 tsp onion powder to taste |
| 1 tsp paprika to taste |
| 1/4 tsp cayenne pepper to taste |
| 1 16 ounce bottle fire roasted salsa |
| 1 1/2 cups Pepper Jack cheese, grated |
| 1/4 cup butter |
Salsa Chicken with Pepper Jack Cheese and Black Butter Directions
- Mix the spices and sprinkle liberally on chicken.
- Place in a 9 x 13-inch pan and bake until just done at 350°. (40 minutes, about)
- Meanwhile, sauté the unsalted butter in pan over medium-high heat, swirling the butter around until blackened.
- Pour as much salsa as you like over all, just don't drown it.
- Top each piece with cheese and pour the butter over the chicken.
- Bake until just heated through, and cheese is melted
Notes
The spices will need to be adjusted to your tastes. Dad just sprinkled them on one at a time and it always turned out great.
Nutrition facts
Serving size 1 chicken brest diet gluten free
Per Serving
| Kcal: | 464 kcal |
| Fibers (g): | 0.4g |
| Sodium (mg): | 1162mg |
| Carbs: | 11.1g |
| Sugar (g): | 3g |
| Fat: | 28.6g |
| Saturated fat (g): | 17.7g |
| Cholesterol: | 143mg |
| Proteins: | 40g |
