Baked Chicken Topped With Fresh Corn Salsa

Baked Chicken Topped With Fresh Corn Salsa

A light and healthy dish that is great for this hot summer weather. 

INGREDIENTS

4 Large Chicken Breasts (Bone-In & Skin On)

1/4 Cup Olive Oil

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

2 Cups Fresh Corn Salsa

 

Preheat your oven to 350° F.  Line a baking sheet with parchment paper or foil.  Place each chicken breast on the baking sheet.  Drizzle each with olive oil.  Sprinkle with salt and pepper.  Bake for 35 minutes until done.  The juices should run clear.  Remove from the oven and let stand for 5 minutes.  Plate each chicken breast and top with ½ cup of my fresh corn salsa.  Serves 4

    Victoria

    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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