Tuesday, January 19, 2010

Cream cheese salsa chicken

My sister Danielle turned me onto this recipe. She found it in her the Biggest Loser cookbook. I'm a fan of the show, and of healthy eating, so I thought I could do a bit of Kitchen Witchcraft on it and take it from good to great. And get this, this is the best part!

It has 3 ingredients. Three. Ok, 5 if you count kosher salt and pepper. And I'd bet that most of you have these ingredients in your house right now. Just think, a delicious home cooked meal could be yours in 20 minutes, and however long it takes you to read this blog...

Chicken breasts are a staple in most households. You'll need one per person. Cream cheese, low fat or Neufchatel cheese if you've got it is our creamy cheesy portion. Salsa becomes the spicy sauce. 1/2 cup will do fine. Add in the obligitory S&P and that's it.

The original recipe didn't call for the chicken to be browned before putting into the oven. However if you know the Kitchen Witch, I like browned food. It just tastes better!!! The browning of the chicken adds a very deep, slow cooked, slaved over the stove type of flavor, and it takes less than 4 minutes to achieve. That's a serious payoff for my time invested! Remember - your food is only as good as the ingredients you buy and the way you treat it when preparing it. Treat your food well, prepare it carefully and lovingly and you will taste a difference.

Spicy. Creamy. Cheesy. 20 minutes. 226 calories. One pan. 3 ingredients. Have I convinced you to try it yet? Trust the Kitchen Witch, this one is deceptively simple and yet so very complex, you'll be happy you did!

Cream cheese salsa chicken
serves 2, 1 breast per person
2 4 oz chicken breasts pounded slighlty
1/2 c. salsa
2 oz neufchatel cheese, or cream cheese
kosher salt & pepper

Sprinkle chicken with S&P. I allow these to sit for about 2 hrs, the salt acts as a mini brine, ensuring that my chicken is both flavorful as well as moist.

Preheat oven to 400*

Heat a small sautee pan over med hi heat. Add 1 t EVOO. Pat chicken dry. Once pan is hot add chicken. Cook on first side until golden brown.

Flip chicken over. Spread each breast with 1 ounce Neufchatel cheese. Pour salsa around chicken. Put entire pan into the hot oven and cook 10 minutes or until internal temperature reaches 160*.

Plate chicken. Stir the salsa in the pan well being sure to loosen and incorporate any cooked on bits from the bottom. Spoon salsa over top of chicken.

Nutrition Facts
1 Serving
Amount Per Serving
Calories 226.3
Total Fat 11.6 g
Saturated Fat 5.4 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 3.3 g
Cholesterol 105.0 mg
Sodium 436.7 mg
Potassium 0.0 mg
Total Carbohydrate 3.3 g
Dietary Fiber 0.0 g
Sugars 3.3 g
Protein 25.5 g


becky said...

that sure does look good, and talk about EASY!!

Staci Reynolds said...

yummmmmmmmm. cream cheese ranks up there amongst my favorite food groups. will definitely be trying this one

Pregnant said...

Oh my, cream cheese on chicken!! I'll try this tonight I think. What else could you use besides salsa I wonder?

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