Salsa Chicken And Eggs - One Pot Dish
In this lockdown friendly recipe, Chicken breasts are carved like a hassleback potato, stuffed with green pepper, onion, garlic and cheese and bakes in a salsa sauce made with pantry ingredients.
Ingredients
| For chicken and marinade: | ||
| Chicken breasts | 4 (1 lb and 5 oz that / 680 gms) | |
| Salt | To Taste | |
| Pepper | To Taste | |
| Lime juice | To Taste | |
| Cumin powder | 1 Teaspoon | |
| Mexican chili powder | 1 Teaspoon | |
| Chopped onions | 1/2 Cup (8 tbs) | |
| Garlic slices | 1/2 Cup (8 tbs) | |
| Chopped green pepper | 1/2 Cup (8 tbs) | |
| Cheese | 1/2 Cup (8 tbs) | |
| For salsa sauce: | ||
| Finely chopped garlic | 1 Tablespoon | |
| Finely chopped onion | 1/4 Cup (4 tbs) | |
| Finely diced green pepper | 1/4 | |
| Diced tomatoes | 780 Milliliter | |
| Canned chipotle chile in adobo sauce | 73 Milliliter (about 1/2 can or 3.25 fl oz) | |
| Cumin powder | 1 Teaspoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
| Eggs | 4 |
Directions
GETTING READY:
1. Preheat the oven to 350 degrees.
MAKING:
2. Make diagonal slits in the chicken breasts.
3. Add salt and pepper, lime juice, cumin and chilli powder on both sides.
4. Tuck in the green pepper, garlic, onion and cheese into the slits.
5. Prepare the sauce by heating some oil.
6. Saute the garlic, onion and green pepper.
7. Add the diced tomatoes, followed by the chipotle peppers.
8. Add the cumin powder, salt and pepper.
9. Transfer the chicken breasts to an oven pan and surround with the salsa sauce, reserving about 1/2 a cup.
10. Cook this for 20 mins.
11. Remove, add the rest of the sauce and crack the eggs into the mounds of fresh salsa.
12. Season the eggs with salt and pepper.
13. Cook for another 10 – 15 mins.
SERVING:
14. Serve and enjoy!
Recipe Summary
