Oven Baked Chicken with Salsa & Cheese

I’ve been nominated to cook lunch…again. I actually don’t mind, but I need to find something a bit healthier that we all like to eat.

Oven Baked Chicken with Salsa & Cheese


  • Boneless breasts (small to medium size)
  • Seasoning (your choice; I used our rotisserie seasoning)
  • Salsa (we LOVE corn salsa)
  • Cheese (I used slice cojack, brick, & hot pepper)


Preheat your oven to 400 degrees. Rub your chicken with seasoning. Cover the chicken with salsa. Wrap the pan in foil, and make sure it’s sealed enough so that the moisture won’t escape. Cook the chicken for at least 30 minutes (it’s fully cooked when it reaches 165 degrees).

Uncover the chicken, and then cover with sliced or shredded cheese. I really loaded them up, using 3 slices per breast. Bake for another 5-10 minutes until the cheese is melted.

That’s it! You could serve it over a bed of rice or eat it like a sub sandwich. I also like to sautee some peppers and onions to eat with it. Bonus points for making your own salsa or using sriracha mayo. I mashed up some sweet potatoes and served it over that because they’re good carbs. Well, that and I love them.

PART_1432739263982_20150527_105949 PART_1432739267576_20150527_105953

Jebbia’s Market (located in Wheeling, WV) had some nice quality fingerling potatoes the other day, so I bought some to cook for the guys. I love going to buy fresh produce because you just never know what you’ll find!

Fingerling Potatoes


  • Dill
  • Salt & Pepper
  • Oil (I used olive oil)
  • Potatoes


I like to get my skillet nice and hot (6-7 on the stove top), and then throw in the potatoes. I don’t cut them because they’re small. I use like 3 tablespoons of olive oil. You really have to watch them to make sure they don’t burn. Stir them often to make sure they’re browned on all sides (at least 10-15 minutes).

Reduce your heat to 4 or 5, and keep cooking and stirring. After about 15 minutes, add your seasoning. Start small, taste, and then add more. You can always add more, but you can’t take away salt once you’ve used too much!

That’s it! I usually take one out after 30 minutes, let it cool, then taste. If I’m able to cut into it easily, the potatoes are finished.


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