Salsa Chicken | News2 This Morning | CW2 Colorado

Salsa Chicken

from "Holly Clegg Trim & Terrific Freezer Friendly Meals"

May 24, 2007

Tossing chicken strips with salsa, tomatoes and green chilies, and corn flavors and tenderizes the chicken in this terrific dish. Sprinkle with cheese and you have a winner.

Makes 8 servings

2 pounds boneless skinless chicken breasts, cut into strips
Pepper to taste
1 cup mild salsa
1 tablespoon minced garlic
1 (10-ounce) can diced tomatoes and green chilies
1 (11-ounce) can shoe peg corn, drained
1 1/2 cups shredded reduced fat Monterey Jack cheese
1/2 cup chopped green onions (scallions)

Preheat the oven to 350°F. Place the chicken in a 2-quart oblong casserole dish coated with non-stick cooking spray and sprinkle with pepper. Add the salsa, garlic, tomatoes and green chilies, and corn to the chicken, mixing well. Bake, covered, for 1 hour or until chicken is tender.

To Prepare and Eat Now: Uncover and sprinkle with cheese and green onions. Continue baking for 5 minutes or until the cheese is melted.
To Freeze: Cool to room temperature, wrap, label, and freeze. Recommended freezing time: up to 2 to 3 months
To Prepare After Freezing: Remove from freezer to defrost. Preheat the oven to 350°F. Bake, covered, for about 30 to 35 minutes or until well heated. Uncover and sprinkle with cheese and green onions. Continue baking for 5 minutes or until the cheese is melted. Alternately, you can re-heat in the microwave.

Nutritional information per serving:

Calories 246, Protein (g) 34, Carbohydrate (g) 12, Fat (g) 6, Calories from Fat (%) 21, Saturated Fat (g) 3, Dietary Fiber (g) 1, Cholesterol(mg) 77, Sodium (mg) 580, Diabetic Exchanges: 4 lean meat, 0.5 starch, 1 vegetable

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