Corn Salsa Chicken

The Starving Chef is supported by Hungry People like you. When you make a purchase through an affiliate link on my site, I may earn a little bit of cash on the side (at no extra cost to you) to help keep my kitchen running. Read our disclosures here.

Corn Salsa Chicken Super Hungry? Jump to the Recipe

Did you know that corn salsa is just a side dish in disguise?

For this recipe I used my favorite corn salsa recipe as the base for this delicious chicken recipe.

Juicy chicken breasts are butterflied and stuffed with chipotle cheddar cheese and corn salsa - then cooked on a bed of corn salsa for the ultimate flavor impact.

For this recipe, I basically just pulled whatever I could find out of my fridge in a game I like to play called "What's in my fridge door?"

Once a week I go through all of the leftover ingredients from other recipes I've concocted and attempt to use up anything and everything in as many unsual and delicious combinations as I can muster.

This week, I cleared out the old salsa to make this stuffed chicken dish - which was an absolute HIT with my fiance. So much so that he requests it almost weekly.

The chicken breasts are stuffed with chipotle cheddar cheese - and more corn salsa if you're daring to see how much you can stuff into a chicken breast.

Shop this Post

Corn Salsa Chicken

  • Number of Servings: 4
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
Corn Salsa Chicken

Ingredients

  • 3 cups corn salsa
  • 3 chicken breasts
  • 3 tbsp olive oil
  • 1 cup shredded chipotle cheddar cheese
  • salt & pepper, to taste

Mouth Feel

Salty
Savory
Sour
Bitter
Sweet
Spicy

Tried it? Loved it? Share it!

Instructions

  1. Preheat the oven to 400 F. Grease a large glass baking dish with cooking spray. Spread the corn salsa in a mostly even layer across the bottom of the dish.
  2. Cut a slit into the side of each chicken breast - take care not to cut all the way through. You want the chicken breast to form a 'pocket' in the center.
  3. Stuff the chicken 'pocket' with the chipotle cheddar cheese and a few tablespoons of the corn salsa. Arrange the chicken breasts side by side - but not touching - in the baking dish on top of the corn salsa layer.
  4. Bake for 30-40 minutes until the chicken breast juices are running clear and has reached an internal temperature of 160 F. Serve with easy Spanish rice and enjoy!
Print

Let Me Know What You Think!

Latest Videos

Sweet & Sour Turkey Meatballs

These turkey meatballs are packed with pineapple, roasted to perfection and served in a sweet and sour sauce.

Popplers from Futurama

Easy recipe for Popplers from Futurama - seasoned with sentience!

Bolin's Drunken Noodles | Legend of Korra Recipes

Today we are making a quick trip to Republic City to try some of the noodliest noodles in the entire Earth Kingdom.