Quick post for tonight. I feel things progressing in my life, but today was fairly simple. In the Zone (master bedroom) I went through clothes drawers and liquidated a bit- mainly socks. I was actually surprised at how many lonely socks the Hubs and I had in our dressers. Really, where do socks disappear to one at at time?!? I also went through and neatened the drawers by refolding items that had become messy. It's a small thing, but it makes a difference to have things like that tidy.
For dinner tonight I made Mexican Chicken. It's called that because it has salsa- really that's the only thing that might qualify it to be "Mexican." However, because today's society makes me wary of calling anything "Mexican" (it's become such a catchall- for some people, "Mexican" refers to anything from south of the U.S. border... and apparently Spain too), I looked into where salsa actually originated. It turns out "salsa" is the Spanish word for sauce- Spanish as in Spain, not Mexico. And the history I found actually said salsa may even predate the Spaniards adaptation of it. So I think I'll be calling this dish "cream cheese salsa chicken" because "Mexican Chicken" isn't entirely accurate. (Give you an Internet high-five if you can tell me a movie where this is said- "That's not entirely accurate.") Anyways, as usual I digress... hopefully without causing offense though, because I certainly don't mean any. Really, no matter what you call it, this recipe is extremely simple and has a delicious result. Below are ingredients and way easy steps with photos.
For dinner tonight I made Mexican Chicken. It's called that because it has salsa- really that's the only thing that might qualify it to be "Mexican." However, because today's society makes me wary of calling anything "Mexican" (it's become such a catchall- for some people, "Mexican" refers to anything from south of the U.S. border... and apparently Spain too), I looked into where salsa actually originated. It turns out "salsa" is the Spanish word for sauce- Spanish as in Spain, not Mexico. And the history I found actually said salsa may even predate the Spaniards adaptation of it. So I think I'll be calling this dish "cream cheese salsa chicken" because "Mexican Chicken" isn't entirely accurate. (Give you an Internet high-five if you can tell me a movie where this is said- "That's not entirely accurate.") Anyways, as usual I digress... hopefully without causing offense though, because I certainly don't mean any. Really, no matter what you call it, this recipe is extremely simple and has a delicious result. Below are ingredients and way easy steps with photos.
Ingredients:
2 pieces of boneless chicken breast (for two people)
cream cheese- softened
salsa- your choice of style and heat
Preheat oven to 350 degrees.
Place the chicken in a baking dish- 8x8 works well for two pieces.
2 pieces of boneless chicken breast (for two people)
cream cheese- softened
salsa- your choice of style and heat
Preheat oven to 350 degrees.
Place the chicken in a baking dish- 8x8 works well for two pieces.
Spread the softened cream cheese on top of the chicken.
Spoon salsa over top of the cream cheese.
Cover with foil and cook for thirty minutes.
After the first thirty minutes, take out and cover with shredded cheese.
Recover and cook for another 30 minutes.
Recover and cook for another 30 minutes.
Voila! When the cook time is over, the cheese has melted and the chicken is always so wonderfully juicy when made with this recipe.
Tonight I served with corn and rice. D-lish! (no, that's not a chef-turned-stripper name... although it could be... or maybe an MC- "yo yo, this is your chef for the evening, D-Lish")
I promise the somewhat icky looking photos of this do not do it justice- it really is tasty!
1 comment:
Looks SO easy!! Thanks for sharing.
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