Peach Salsa Chicken

I’m always experimenting with food. I’m pretty much never organized enough to plan a meal so I usually just improvise and throw things in a pan on a whim. It’s never steered me wrong and my experiments often lead to some favorite family meals!
Several years ago I stumbled upon this fabulous Central Market organic peach salsa at HEB. Yuuuuummmmm! It’s so ridiculously delicious! It’s the perfect blend of sweet and spicy, even my kids love it with some black corn chips. Nom… Nom… Nom! One night I needed to get some dinner on the table quickly and didn’t have a ton of groceries handy so I scrounged up some ingredients that I thought may compliment each other well and bam Peach Salsa Chicken was born. It’s one of Dave’s very favorite meals now. He requests it often!
You’ll need:
-Chicken breast depending on the size, you’ll probably need 1 small breast per serving.
-frozen corn
-1 can of black beans
-rice (I used instant white because it was all I had but we often use brown rice instead)
-1 jar of Central Market Organic Peach Salsa (I’m sure you could find a similar concoction at your local grocer)
-1 jar of regular salsa of your choice
-Garlic Powder
-Onion Powder

You’ll want to start by dicing your chicken breast into small bite sized cubes and then season with your garlic and onion powder. The amount of salsa you use will depend on the amount of chicken you’re cooking but you’ll want it to be about a 4:1 peach to regular salsa ratio.

Mix well and simmer chicken on medium heat while you make rice according to package directions for the appropriate serving size you desire. Add your corn to a small pot with a bit of water and a tablespoon of butter or margarine. When it’s almost completely done, add your black beans and stir.

Once everything is fully cooked, remove from heat and began serving in layers. Rice, then corn/bean mix, then chicken. I like to drizzle a little bit of extra salsa on top and my kids like a little sprinkle of cheese added to theirs too!

Stick a fork in me I’m done! My favorite! You can add additional spices while you cook your chicken for a little extra umph! We like to add cayenne pepper and red chili powder to make it a little spicier but I’ve also added a sprinkle of brown sugar to make it sweeter. The possibilities are endless!

Spinach stuffed chicken cups

I’m not one to follow recipes. That’s a little too well thought out and planned for a dysfunctional domestic diva like myself. But every time I make this dish, someone undoubtably wants the recipe. So here we go, I’m going to attempt to give you the “recipe”. Please know that I don’t use very technical measurement terms when I cook. You will never hear me say “add a cup of this or a tablespoon of that”. More than likely you’ll hear “add a dash of this and a pinch of that” so bear with me. Maybe some day I’ll be more organized and technical.
The fist thing you’ll want to do is gather your ingredients and supplies:
-chicken breast (how much obviously depends on how large they are and how many people you need to feed)
-cherry tomatoes
-frozen spinach
-shredded mozzarella or other Italian cheese
-seasoning of your choice (I keep it fairly simple and use an Italian blend, garlic powder, onion powder, salt, and pepper)
-extra virgin olive oil
-lime juice (optional)
-muffin tin
-cutting board
-sharp knife
-a small mixing bowl
You’ll need to preheat your oven to 350 and slice your chicken breast in half vertically. I used 2 chicken breasts and was able to make 6 chicken “cups”.
Chop your cherry tomatoes into 4ths and set them aside. In your small mixing bowl, add the frozen spinach, a dash of all of your seasonings, a drizzle of olive oil, a dash of lime juice, and your shredded cheese and mix well. I used about a cup and half of spinach and 1/4 cup of shredded mozzarella but you’ll have to eyeball amounts dependent on how many servings your making.

I used heb organic naturals frozen breasts so they weren’t huge but I cut the larger one in half again to make 4 cups from just 1 breast! The other one was smaller and only made 2. Once they’re cut, use a meat tenderizer or your fist if you have pent up aggression to beat the chicken into thin pieces. You may lightly season the chicken with the same seasoning you use for the spinach if you choose to do so. I do! Next, spray your muffin tin with cooking spray and put the chicken in forming individual hollow “cups”. Fill each cup with spinach/cheese mix and put in the oven.

Obviously your oven and what not will make a difference as well as how thin you were able to beat that chicken but after about 8 mins (exactly 7 mins and 44 seconds in my case) remove the muffin tin and add your tomatoes and I like to sprinkle a little bit more cheese to hold it all together and clog my arteries a little more. Then put back in the oven another 5 mins or so until the chicken is fully cooked and the cheese is nicely melted.

Remove from the oven and serve with your choice of side dish. My kids like it best with angel hair pasta tossed with a dash of rosemary and olive oil but we’ve served it with white rice as well.

Mmmmm… Delicious! My kids will eat anything in the shape of a cupcake but if your littles despise spinach you can fill with anything they like really. We’ve filled them with broccoli and velveeta before and they were pretty darn tasty too!
Hope you enjoy!