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Food traditionnel

Pat Chicken Breasts

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4 large boneless, skinless chicken breasts approximately 2 to 2 ½ pounds

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon paprika

1 teaspoon cumin

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon dried oregano

1 cup salsa

1 cup shredded cheddar cheese



Preheat oven to 375° Fahrenheit and pat chicken breasts dry with a paper towel.

Add the salt, black pepper, paprika, cumin, garlic powder, onion powder, and dried oregano to a large zip-top bag. Shake bag to combine spices.


Place chicken breasts into bag with seasoning and shake to coat chicken in spices.

Pour half the salsa into the bottom of a baking dish, spread into an even layer. Place seasoning chicken breasts on top salsa in baking dish, then cover with remaining salsa.


Sprinkle shredded cheddar cheese on top and cover baking dish with foil. Bake for 25-30 minutes or until chicken is cooked through, then remove foil and bake for an additional 5 minutes or until golden brown and bubbly.

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