Easy Like a Sunday Morning, that’s how the recipes in my “Easy” category will be. Nothing rushed or frantic, nothing with a long list of ingredients. Something that is so easy, you don’t really need a recipe. Something that almost cooks itself or requires no cooking at all.
I’ve fallen behind in my posting but its been for good reason, Family! Me and Mr Fox had a hotel GC and some theatre tickets and were overdue for a date night, so we took the weekend off. Away from the cats, the ‘kids’, the grandkid, the cooking, the cleanup and we went ‘away’ for a night in the city.
Do you ever do that? Go spend a night ‘away’ in your own city or in a nearby city? We’ve always tried to make time for little getaways like that. When the kids were little, we had the good fortune of having their loving grandparents available to take the kids for a sleep over. The Hubby and I would head downtown for the night and come back the next day feeling refreshed, as if we had been away for a week.
These days, with everything moving at lightening speed, it’s essential to our health to slow down and get away once in a while. You don’t have to travel far, or even travel at all. Take a refreshing walk in the neighbourhood, make a date to meet at the nearest Tea or Coffee shop, check out some books from the local library, wander through an Antique or Art Store. I could go on but you probably get my drift. Afterwards, when you arrive home feeling relaxed and rejuvenated, wouldn’t it be nice to have a quick-fix, made mostly from scratch dinner?
Baked Salsa Chicken Breasts, has been in my recipe collection for at least a dozen years. It’s one of those recipes I can rely on when these hurried up times steer us towards prepackaged convenience meals or fast food restaurants and we know, those aren’t as good for us as a homecooked meal.
Recipe: Baked Salsa Chicken Breasts
Summary: I almost hesitate to call this a recipe. Only two ingredients, three if you are okay with dairy, pop it in the oven, bake, eat! It doesn’t get much easier than that
- 1 lb boneless skinless chicken breasts, divided into four pieces
- 1 Cup salsa, fresh or bottled (check ingredients for Gluten, see quick notes below)
- 1/4 Cup grated Swiss cheese, omit for dairy-free version
- Preheat oven to 375 degrees F.
- Bake in 375F oven for 35 – 40 minutes or until juices run clear when chicken is pierced.
- Sprinkle with cheese bake for 2 minutes or until cheese is melted.
Notes: delicious when served with Oven Roasted Rosemary Wedge Fries and a side of corn niblets.
I generally use Pace® Chunky Salsa – Medium. Did you know that Campbell Canada, places their ‘Gluten-Free logo’ directly on their product labels so you can easily identify them at your grocery store. In the US, see the Campbell Soup Company Gluten Free Product List.
I have used fish fillets, salmon and halibut, with good results, in place of the chicken. If using fish, reduce cooking time by about 15 minutes. Test the fish for doneness by inserting a fork into the thickest area. Twist the fork and the meat should flake easily and be opaque in appearance.
Preparation time: 2 minute(s)
Cooking time: 35 minute(s)
Diet tags: Gluten free
Number of servings (yield): 4
Recipe by Laureen.
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