Prep 10 mins
Cook 40 mins
I made up this recipe almost seventeen years ago when I first moved to Oregon and discovered a magical substance called Tillamook cheese. For the salsa I would buy a locally prepared one, but now I just throw my own salsa together quickly in the blender. I'd usually serve this with black beans or marinated garbanzo beans and a simple tossed mixed greens' salad.
- 4 boneless skinless chicken breasts
- 1⁄2 cup white onions or 1⁄2 cup yellow onion, sliced into crescents
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon ground cumin
- salt-free lemon-pepper seasoning, to taste
- 3⁄4 cup prepared salsa (your choice of how spicy you want it)
- 1 -2 garlic clove, peeled and finely minced
- 2⁄3 cup sharp cheddar cheese, grated
- 2 tablespoons sliced black olives
- olive oil, for frying
- In a large cast iron skillet, heat up about 2 tablespoons of olive oil on medium-high heat and brown the chicken on both sides, about 10 minutes.
- Season with lemon-pepper seasoning (or black pepper) to taste. Sprinkle the oregano and cumin on top of the breasts.
- Spoon and spread the salsa on top.
- Place the onion slices on top of the chicken breasts along with the garlic.
- Cover and simmer on low heat for 30 minutes or until chicken is no longer pink in the middle.
- Last 5 minutes of cooking, sprinkle on the grated cheese and garnish with black olives.
I loved this dish! Especially the fact that it's low in calories and fat. I liked the blend of ingredients, which made it taste great! This will be put on my meal plan menus for the month :) Thank you for sharing it with us Cookgirl.