Chicken Salsa Melt4 chicken breasts (boneless, skinless)
jar of salsa, as mild or spicy as you like
8 slices of Provolone cheese (Monterey Jack cheese also works well here)
Your favourite spices to go with chicken and/or salsa -- I use 1/4 tsp. portions of sage, thyme, paprika, garlic powder, onion powder, salt, and pepper. I know some of you south of the border would probably put in a dash or two of hot pepper or jalapenos - knock yourself out!
To prepare:
Put wax paper on top of chicken and pound with a meat pounder until decently flat.
Season the chicken with your spice mix.
Sauté the chicken breasts until ready, when the juices no longer run pink.
Put chicken breasts on a greased baking sheet. Spoon salsa on top of each chicken breast. Top with two slices of Provolone cheese.
Broil in oven until cheese is melted.
Well? What are you waiting for? Eat!
The pictures:
The ingredients
Sautéing the chicken
(yes, I realized while cooking that I forgot to pound the chicken flat, so it took longer than expected due to the thickness)
After the chicken is ready, place on baking sheet then top with salsa
Adding the cheese on top of the salsa...
... and it's ready after a couple minutes of broiling in the oven
This one has consistently proven to be a big hit with the kids - Poppy is a notoriously picky eater at the age of 6, and this is the one he gobbles down the fastest.
