It's time for a fiesta: Salsa Chicken

  Sometimes you have leftovers, or are just in an incredible funk and don't have any clue what you want to make. Sometimes you change your mind or realize last minute for the millionth time you are missing an ingredient for a recipe (my biggest major oopsie) and then have defrosted chicken sitting there, staring you in the face. Yes, I find myself here from time to time, and surprisingly a few of these recipes become keepers.

LC's Salsa Chicken
160 calories per breast!


Boneless, skinless chicken breasts
2 tablespoons of either 2% shredded Mexican Blend cheese or 2% shredded Cheddar cheese per breast
2 heaping large spoons of chunky salsa of your choice per breast

Optional:
1 tablespoon Real Bacon Bits

 
  Start by heating a large skillet to medium. My skillets and pans are non-stick so I do not need to use oil. If you choose, you can use a bit so the chicken does not stick to your skillet. Brown the chicken on both sides until it is cooked all the way through.

  Once your chicken has browned, drain all excess fat from the pan. Return the breasts to their position and leave the heat on medium. Evenly distribute the two tablespoons of your 2% cheese of choice. You can add more or less depending on your taste. Place the cover onto the skillet, allowing the steam to melt the cheese.

  Once the cheese has melted, place two spoonfuls of salsa across each breast. Salsa is very low in calories, so don't feel guilty if you want to pile a little bit more on there! Recover the skillet so the steam warms the salsa. This is especially important if you store your salsa in the refrigerator. It will only take a minute to complete this.

  Magic. A great low-calorie alternative to the regular plain chicken breast. This recipe goes very well with my Spanish Rice. If you want a little extra flavor, add a tablespoon of bacon bits when you are placing the cheese. Real Bacon Bits are a great way to get a strong bacon flavor without the calories. Enjoy!