Salsa Chicken

  • Yield: 8 to 10 servings


2 1/2pounds boneless skinless chicken breasts
-- Black pepper to taste
1cup mild salsa
1tablespoon minced garlic
1-- (10-ounce) can diced tomatoes and green chiles
1-- (11-ounce) can shoe peg corn, drained
1 1/2cups shredded reduced-fat Monterey Jack cheese
1/2cup sliced green onions


  1. Preheat oven to 350F.  Cut the chicken breast into strips.  Place in a 2-quart casserole dish and sprinkle with pepper.  Spoon the salsa, garlic, tomatoes, chiles and corn over chicken.  Mix well.  Cover and bake for 1 hour.  Uncover and sprinkle with cheese and green onions.  Continue cooking for 5 minutes or until the cheese is melted.


Nutritional Info *per serving

  • Calories 214
  • Fat 5g
  • Saturated Fat 2g
  • Cholesterol 75mg
  • Sodium 474mg
  • Carbohydrate 9g
  • Fiber 1g
  • Protein 33g