Salsa Chicken

Succulent Mexican seasoned baked chicken breast with Custom Culinary^® Gold Label Chunky Tomato Sauce, Custom Culinary^® Master’s Touch^® Balsamic Dressing and seasoned with Custom Culinary^® Chef’s Own^™ Seasoning Powder topped with cheddar cheese.

Made with:

What You'll Need

Amount	Ingredients
700 g	Boneless chicken breasts
25 ml	Custom Culinary^® Chef’s Own^TM Seasoning Powder
80 ml	Olive oil
5 g	Dried oregano flakes
3 g	Cumin powder
10 g	Dried chili powder
40 g	Jalapeno, chopped
150 g	Custom Culinary^®Master’s Touch^® Balsamic Dressing
500 g	Custom Culinary^® Gold Label Chunky Tomato Sauce
120 g	Cheddar cheese
120 g	Sour cream
20 g	Coriander leaves, chopped

Preparation

For the Chicken:

Clean the chicken breast and marinate the chicken with Custom Culinary^® Chef’s Own^TM Seasoning Powder for 1 hour.
Pan-grill the marinated chicken with olive oil until brown on the outside and keep aside.

Assembling:

Arrange the grilled chicken on baking dish, sprinkle oregano, cumin and chili powder over the chicken.
Add chopped jalapenos on top of the chicken, drizzle Custom Culinary^®Master’s Touch^® Balsamic Dressing and Custom Culinary^® Gold Label Chunky Tomato Sauce and bake in a pre-heated oven at 175°C for 15 minutes.
Remove for the oven, sprinkle the grated cheddar cheese and bake again in the oven for 3 minutes.
Remove from the oven, add sour cream on top of chicken and garnish with coriander leaves before serving.