Salsa Chutney Chicken Recipes

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SALSA CHICKEN



Salsa Chicken image

Someone gave me this recipe a few years back and it's become a household favorite. You can use mild, medium or hot salsa depending on your taste. I usually serve it with Spanish rice and Mexican-style canned corn. Very easy and quick!

Provided by Faye

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 4

Number Of Ingredients 5

4 skinless, boneless chicken breast halves
4 teaspoons taco seasoning mix
1 cup salsa
1 cup shredded Cheddar cheese
2 tablespoons sour cream

Steps:

  • Preheat oven to 375 degrees F (190 degrees C)
  • Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
  • Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
  • Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.

Nutrition Facts : Calories 286.7 calories, Carbohydrate 6.8 g, Cholesterol 101.3 mg, Fat 12.4 g, Fiber 1 g, Protein 35.5 g, SaturatedFat 7.3 g, Sodium 863.1 mg, Sugar 2.6 g

EASY SLOW COOKER SALSA CHICKEN



Easy Slow Cooker Salsa Chicken image

This slow cooker salsa chicken is simple but so flavorful! Add to tortillas or atop fresh salad greens or rice.

Provided by EverFit Montana

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 6h5m

Yield 4

Number Of Ingredients 7

3 chicken breasts
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon onion powder
1 (15.5 ounce) jar salsa
1 (4 ounce) can chopped green chile peppers

Steps:

  • Place chicken in the bottom of a slow cooker. Sprinkle with chili powder, garlic powder, cumin, and onion powder. Top evenly with salsa and green chile peppers.
  • Cook on Low until chicken breasts are very tender, 6 to 8 hours. Shred chicken breast with 2 forks.

Nutrition Facts : Calories 137.8 calories, Carbohydrate 9.8 g, Cholesterol 48.5 mg, Fat 2.5 g, Fiber 2.5 g, Protein 20 g, SaturatedFat 0.6 g, Sodium 1037.8 mg, Sugar 4.6 g

4 INGREDIENT SALSA CHICKEN



4 Ingredient Salsa Chicken image

This easy juicy chicken recipe is the perfect weeknight meal!

Provided by Holly Nilsson

Categories     Chicken     Main Course

Time 36m

Number Of Ingredients 4

4 small chicken breasts (5-6 ounces each)
2 tablespoons taco seasoning
2 cups salsa (any kind)
1 cup cheddar cheese (or Monterey jack)

Steps:

  • Preheat oven to 375°F.
  • Toss chicken breasts with taco seasoning.
  • Top each chicken breast with salsa.
  • Bake 25-30 minutes or until chicken reaches 165°F.
  • Top with cheese and broil 1-2 minutes.
  • Optional: Add your favorite taco toppings as desired.

Nutrition Facts : ServingSize 1 chicken breast, Calories 412 kcal, Carbohydrate 10 g, Protein 57 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 174 mg, Sodium 1455 mg, Fiber 3 g, Sugar 6 g

BAKED CHICKEN BREASTS WITH MANGO CHUTNEY SAUCE



Baked Chicken Breasts With Mango Chutney Sauce image

Adapted from a Light Cooking Recipe. It's very simple, I serve with a green vegetable and basmati rice. Could easily be a dump chicken recipe although I havent tried.

Provided by abloom69

Categories     Lunch/Snacks

Time 45m

Yield 12 serving(s)

Number Of Ingredients 6

3/4 cup mango chutney
3/4 cup plain yogurt (2% or 1% is)
2 1/2 tablespoons Dijon mustard
3 tablespoons fresh ginger, minced
1 1/2 tablespoons all-purpose flour
12 boneless skinless chicken breasts

Steps:

  • Pre-heat oven to 375 degrees.
  • Combine chutney, yogurt, mustard, ginger and flour. Set aside.
  • Arrange chicken breasts in a single layer in a baking pan. Spoon chutney mixture over chicken.
  • Bake uncovered for 35 minutes, or until no longer pink in center. Remove from oven and let stand 5 minutes.
  • Spoon any baking juices over top before serving.

CASABLANCA CHUTNEY CHICKEN



Casablanca Chutney Chicken image

If you enjoy Indian food, you'll love this dish. An array of spices and dried fruit slow cook with boneless chicken thighs for an aromatic and satisfying meal. To make it complete, serve over Jasmine or Basmati rice. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories     Dinner

Time 4h25m

Yield 4 servings.

Number Of Ingredients 21

1 pound boneless skinless chicken thighs, cut into 3/4-inch pieces
1 can (14-1/2 ounces) chicken broth
1/3 cup finely chopped onion
1/3 cup chopped sweet red pepper
1/3 cup chopped carrot
1/3 cup chopped dried apricots
1/3 cup chopped dried figs
1/3 cup golden raisins
2 tablespoons orange marmalade
1 tablespoon mustard seed
2 garlic cloves, minced
1/2 teaspoon curry powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 tablespoons minced fresh parsley
2 tablespoons minced fresh mint
1 tablespoon lemon juice
4 tablespoons chopped pistachios
Cooked pearl (Israeli) couscous, optional

Steps:

  • In a 3-qt. slow cooker, combine the first 16 ingredients. Cover and cook on low for 4 hours or until chicken is tender., Stir in the parsley, mint and lemon juice; heat through. Sprinkle each serving with pistachios; if desired, serve with cooked Israeli couscous.

Nutrition Facts : Calories 389 calories, Fat 13g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 567mg sodium, Carbohydrate 44g carbohydrate (31g sugars, Fiber 6g fiber), Protein 26g protein.

SOUTH AFRICAN CHUTNEY CHICKEN



South African Chutney Chicken image

This is so simple to make with only 3 ingredients but tastes great. I used chicken breast fillets for this & a mumbai chutney picked up at a produce market. Experiment with different chutney types.

Provided by Mandy

Categories     Chicken Thigh & Leg

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 3

12 chicken thighs
1 (12 ounce) jar hot chutney
1 (1 ounce) package dry onion soup mix

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a medium bowl, combine chutney and dry soup mix. Mix together. Season chicken pieces with salt and pepper to taste.
  • Place seasoned chicken pieces in a 9x13 inch baking dish and pour chutney mixture over chicken.
  • Bake in the preheated oven for 45 to 60 minutes, or until chutney sauce has turned brown and crunchy.

Nutrition Facts : Calories 410.5, Fat 28.7, SaturatedFat 8, Cholesterol 157.9, Sodium 522.3, Carbohydrate 3.1, Fiber 0.3, Sugar 0.2, Protein 32.8

MIRACLE MANGO SALSA CHICKEN



Miracle Mango Salsa Chicken image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 5

6 boneless, skinless chicken thighs
1 cup long-grain white rice
One 16-ounce jar mango salsa
Kosher salt and freshly ground black pepper
Olive oil

Steps:

  • Preheat a large cast-iron skillet over medium-high heat.
  • Sprinkle the chicken thighs with salt and pepper on both sides. Add 2 tablespoons oil to the skillet and sear the chicken thighs until browned well, 2 to 3 minutes per side. Remove the chicken to a plate.
  • Add the rice, 1 1/2 cups water and 1 cup of the mango salsa. Stir and bring to a boil. Add the chicken back to the top of the rice, reduce to a simmer, cover and cook until the chicken and rice are cooked through, 17 to 20 minutes.
  • Serve up a pile of rice, topped with the chicken and garnished with additional mango salsa.

SALSA-CHUTNEY CHICKEN



Salsa-Chutney Chicken image

Enjoy the simple flavors of chicken and garlic in this salsa-topped dish.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 6

2 tablespoons vegetable oil
3 to 3 pounds cut-up broiler-fryer chicken
1 garlic clove, finely chopped
3/4 cup salsa
1/4 cup sliced green onion (2 to 3 medium)
1 jar (9 ounces) chutney (3/4 cup)

Steps:

  • Heat oil in 12-inch skillet or Dutch oven over medium heat.
  • Cook chicken in oil about 15 mintues, turning occasionally, until brown on all sides. Remove chicken from skillet using tongs.
  • Drain all but 1 teaspoon drippings from skillet. Cook garlic in 1 teaspoon drippings over medium heat about 15 seconds, stirring constantly, until golden. Stir in remaining ingredients. Place chicken pieces, skin sides up, in skillet. Spoon salsa mixture over chicken.
  • Cover and cook over low heat about 20 minutes, spooning salsa mixture frequently over chicken, until juice of chicken is no longer pink when centers of thickest pieces are cut.

Nutrition Facts : Calories 335, Carbohydrate 17 g, Cholesterol 85 mg, Fat 1, Fiber 1 g, Protein 27 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 250 mg

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