I never realized before starting this blog that practically every dish I make has at least some Mexican influence. This dish is no exception. The creamy salsa topping makes a great dip on its own, so save any you have left. For such a simple dish, this makes a very tasty meal. I hope you try this and enjoy it!
Creamy Salsa Chicken Breasts
1 lb boneless, skinless chicken breasts
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup salsa
2-3 teaspoons Cajun spice
3/4 teaspoon Tabasco
1/4 teaspoon cumin
1 cup Mexican blend cheese
Mix mayonnaise, sour cream, salsa, Cajun spice, Tabasco, and cumin in a small bowl and set aside.
Mix a tablespoon each of olive oil and butter in a skillet over medium low heat. Season chicken with salt and pepper and cook through, about 6-7 minutes per side depending on the thickness of your chicken. Cover pan to keep chicken moist.
Place cooked chicken on a pan and add a generous portion (about 2-3 tablespoons) of sauce to each piece.
Pile on the cheese.
Place under a broiler, just long enough to melt cheese.
Serves 4-6: NET carbs about 8 in entire recipe!
I served mine with mashed cauliflower (recipe here) and oven roasted asparagus.
Asparagus makes a great low carb side, and it’s so easy to make. Remove the bottom few inches of the asparagus because it can be tough. Spread it on a pan and drizzle with olive oil, season with salt, pepper, chopped garlic, and parmesan cheese. Bake at 425 degrees for about 10-12 minutes. You can have 6 pieces for only about 2 NET carbs.