This recipe came about after reading raves about salsa chicken made in a slow cooker. This dutch oven version is perfect for when you don’t have time for a slow cooker version.
Canola or vegetable oil to cover the bottom of the pan
2 chicken breasts
2 cups salsa
1 jalapeno, seeded and diced fine
1/2 cup black olives, halved
1/2 cup shredded cheese of choice (I used Monterey Jack)
Heat oil in dutch oven. Brown chicken over medium high heat.
Reduce heat to low and add salsa and diced jalapeno. Cook covered, stirring occasionally, until chicken juices run clear.
Remove chicken and keep warm. Turn heat to medium high. Add olives and reduce salsa until desired thickness.
To serve, top the chicken with the shredded cheese and salsa.
Add a variety of peppers, including green and red.
Serve over rice or refried beans.
Top with a dollop of sour cream.