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Salsa Chicken

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Salsa Chicken
4 servings Medium
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Ingredients (5)

  • 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
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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.


  1. 1Preheat oven to 375F. Pat chicken breasts dry.
  2. 2Layer three full sheets of phyllo with melted butter. Place breast in the middle of the sheet.
  3. 3Add 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. 4Place 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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