Quick chicken recipe (really)

August 5th, 2009 by admin Leave a reply »

Before we had Carter, I’m hard pressed to think of a time my husband and I actually planned a meal together. Post-child, that changed, and family dinner is an important part of our evening routine. I’m generally the one who gets the food on the table, and it’s hard after 10 hours of commuting and working. Jeff kindly calls me the “master chef,” mostly because I know more about cooking than he does. Truth be told, though, I’m not much of a cook. That’s why I’m thrilled to find a true quick-and-easy dish. (Are you, too, dismayed at what’s billed as “quick and easy” that’s neither?)

Tonight’s success is ironically inspired by a recipe in Beth Hensperger’s book Not Your Mother’s Slow Cooker Recipes for Two. Here’s my take on her Salsa Chicken with Cheese, which will take longer for me to write than it did to make!

Quick Chicken with Salsa and Cheese

2 boneless, skinless chicken breasts
Olive oil
1/2 cup premade salsa (such as Newman’s Own Chunky Mild Salsa)
1/2 lime
2 slices Provolone cheese

Preheat overproof skillet over medium heat. Trim access fat from the chicken with a kitchen shears and place between two pieces of wax paper. Pound with the flat side of a meat tenderizer until the chicken is a consistent height, around 1/4 inch. Brush both sides with olive oil. Place chicken in skillet and cook until lightly browned, about 3 minutes; turn and cook the other side until lightly browned, about 2 minutes. Spoon salsa evenly over the top of the chicken. Squeeze lime juice onto salsa. Top each breast with a slice of cheese. Move skillet to oven and broil until cheese is melted and bubbly, about 2 minutes. Serve, pouring any juices from the pan over the top.

Kids’ cooking: Carter helped pound out the chicken—holding the meat tenderizer in both hands to prevent any errant blows on little fingers.

Side note: I showed Carter (and Jeff) how to snap off the end of an asparagus spear, so the woody part naturally breaks off, which is fun to do. (It didn’t inspire either of them to like asparagus—nor did the grated lemon zest and fresh squeezed lemon juice. Oh well, they both liked the chicken!)

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5 comments

  1. Anita says:

    We just got a crockpot and I forgot the name of that cookbook! Cool!

    And this recipe looks great!!

  2. admin says:

    It’s a good book. I’ll send you a simplified version of the Moroccan chicken, a recipe I’ll need to post one of these days. It’s a family favorite, definitely kid friendly.

  3. Children loves food preparation, I have just lately decided to buy a cooking kit for little ones and I discover that they really like it and take pleasure in assisting me.

  4. admin says:

    Thanks for your comment. You’re right. Kids really do love help in the kitchen. I had Carter and two friends helping me make blueberry muffins today.

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