Corn Salsa Chicken

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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.

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Corn Salsa Chicken

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


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

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  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!

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