Swap jarred salsa for the fresh version if you're making these out of tomato season. Slideshow: More Chicken Breast Recipes 

March 2014


Credit: ©Ian Knauer

Recipe Summary test

25 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • In a medium saucepan, heat the oil over medium high heat until hot. Stir in the onion and cook, stirring until golden, about 6 minutes. Stir in the garlic and cumin and cook, stirring until golden, about 2 minutes. Stir in the tomatoes and cook until thickened, about 10 minutes. Stir in the lime juice and season to taste with salt and pepper. Let the salsa cool to warm.

  • Place each chicken breast, smooth-side-up, on a work surface. Place the palm of one hand on top of one breast, then insert a pairing knife to make a length-wise pocket in each breast. Divide some of the salsa between the breasts, stuffing them full. Rub the chicken with the oil, then season all over with 3/4 teaspoon salt and 1/2 teaspoon pepper. Spread the remaining salsa evenly over the breasts.

  • Preheat the oven to 425°F.

  • Place the chicken breasts on an oiled baking sheet and bake until cooked through, about 30 minutes. Let stand 5 minutes before slicing and serving.