Tuesday, September 18, 2012

Southwest Chicken with Corn Salsa

Ever since moving to Texas, our taste in food has evolved considerably. We've gone from favoring Eastern European cuisine, to dining consistently on barbecue and foods with more of a southwestern kick!

Recently I came up with this delicious, smoky southwestern chicken concoction. It's baked over a corn salsa and is absolutely delicious.


Here's what you need to get started:

The salsa is wonderful eaten cold with tortilla chips, as well. The crunchy red onion is a refreshing addition to the corn, black beans and Ro-Tel.



This would make a simply and tasty weeknight dinner... Great for those busy nights when you need to throw something together in a flash!

Ready for the oven!

Here's the recipe:

Southwest Chicken with Corn Salsa

Servings: 4  Prep Time: 10 minutes  Cook Time: 25 minutes  Recipe From: Texas Life Blog 
1 15 oz. can black beans, rinsed and drained
1 15. oz can whole kernel corn, drained
1 can Ro-Tel with green chiles, undrained
1/2 red onion, chopped into 1/2-inch pieces
2 Tbsp Chipotle-flavored Tobasco sauce
4 boneless, skinless chicken breasts
ground black pepper
Desired amount of shredded Mexican Cheese

1. Preheat oven to 425 degrees.
2. Combine black beans, corn, Ro-Tel, onion and 1 Tbs hot sauce;. Mix well. Pour into 9x13 pan.
3. Place chicken breasts on top of salsa mixture. Drizzle remaining hot sauce on top of chicken; sprinkle with black pepper. Top chicken and salsa mixture with cheese.
4. Bake for 25- 30 minutes.

Click here for a printable version of this recipe.

This is great by itself, but I have a feeling it would be delicious if you shredded the chicken and served it up over warm tortillas. 


1 comment:

  1. Yum! This looks great. I would have to omit the hot sauce though. Ed sweats at the sign of it. The green chiles would be enough for him ;-)


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