This recipe was part of the Food Fight: Chicken Breast Challenge which ended May 2, 2008 05:00 PM.
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Salsa Chicken Recipe

By Bryn
Difficulty: Medium | Total Time: 80 min | Active Time: | Makes: 4 servings

This recipe is a great make ahead chicken dish. Easier to make in large quantities. It freezes great and reheats well. It is one of my mother’s specialties and I’ve won a high school cooking competition with a pork and fruit variation.

  • 4 boneless chicken breasts
  • 1/3rd a package of Phyllo
  • 1/2 - 1 cup of butter, melted and you probably should use unsalted, I don't
  • 1/2 C salsa, mild or rip your lips off
  • 4 large slices of Montery jack, jalapeno jack if you like it hot
  1. Preheat oven to 375F. Pat chicken breasts dry.
  2. Layer three full sheets of phyllo with melted butter. Place breast in the middle of the sheet.
  3. Add 2 tablespoons of salsa and a slice of cheese on top of the chicken breast and fold phyllo into a packet around chicken. Brush exterior with butter
  4. Place on a lined baking sheet and bake for approximately 40 – 45mins or until the internal temperature of the chicken is 160-170F.

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