Roasted Poblano Salsa Chicken Bake
Serves: 4 servings
  • 1-1.5lbs chicken breast (enough to cover bottom of a 3 qt. casserole dish)
  • 6 oz. havariti or other white cheese, shredded
  • olive oil spray
  • Salsa Ingredients
  • 6 roma tomatoes
  • 2 roasted poblano peppers
  • 3 garlic cloves
  • 6 basil leaves
  • 1 small red onion
  • 2 tsp. cumin
  • 1 tsp. salt
  • 1 tsp. onion powder
  1. Poblano Roasting:
  2. Set oven to broil. Place peppers on baking sheet, spray thoroughly with olive oil spray and place in oven. Cook for up to 10 minutes or until well blistered on the outside. After cooled, slice lengthwise and remove stem and seeds, place in sealed bag and add to refrigerator until ready to use.
  3. Blender Salsa:
  4. Preheat oven to 425 degrees. Add poblanos, tomatoes and remaining salsa ingredients to a high-powered blender or food processor. Pulse until salsa is desired consistency. (I blended mine until it was chunky but not pulverized) Set aside.
  5. Chicken:
  6. Spray a 3qt casserole dish with olive oil spray and place uncooked chicken breasts in the pan. Spread salsa over top of chicken, cover and place in oven for 25 minutes. Remove pan and add cheese. Return to oven uncovered for 5 minutes or until cheese has melted and is bubbling.
  7. Serve!
*The salsa will have a lot of liquid once cooked with the chicken. I removed the chicken from the pan to serve, however, if you would prefer less juice, you may want to strain the salsa for about 15 minutes to remove more of the liquid. Personally, we liked the juice, since it made the chicken more tender and flavorful
Recipe by Words Like Honeycomb at