Luxury Dump-and-bake Salsa Chicken


Dump-and-bake Salsa Chicken Lovely Dump and Bake Salsa Chicken



Ingredients






  • 1 (14.4 ounce) bag frozen corn kernels (about 3 cups)

  • 1 (15 ounce) can black beans, drained and rinsed

  • 1 (15 ounce) can petite diced tomatoes, drained

  • 1 cup salsa divided

  • 1 teaspoon minced garlic I like to use a squeeze bottle of
    fresh minced garlic from the produce section for a shortcut

  • ½ teaspoon cumin

  • 2 lbs. boneless, skinless chicken breasts

  • Salt and pepper to taste

































Instructions






  1. Preheat oven to 375 degrees F.

  2. Spray a large (9 x 13-inch) baking dish with cooking spray.

  3. In the prepared dish, stir together frozen corn, black
    beans, diced tomatoes, ½ cup of salsa, garlic, and cumin.

  4. Place chicken on top of corn mixture. Season chicken with
    salt and pepper, to taste.

  5. Pour remaining ½ cup of salsa over chicken.

  6. Cover tightly with foil and bake for approximately 45-60
    minutes, or until internal temperature of chicken reaches 165 degrees F. The
    total length of cooking time will vary depending on the size of your chicken
    breasts.

  7. Remove chicken from dish and slice (or shred with two
    forks). Return to dish, stir to combine, and serve.
































This article and recipe adapted from this site







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