Amandita's Salsa and a Recipe

We attended the My Nana’s Salsa challenge here in the valley this year and discovered that a friend of my daughter’s from high school was entered in the contest of 60 plus entries. Amanda, a frequent guest at our house during high school, became interested in making salsa in college. Everyone loved her salsa and encouraged her to enter the My Nana’s Salsa Challenge held here annually. Her first year to enter the challenge, last year, she took second place! This year she was awarded People’s Choice Award, Best of Show Award, and awarded third place in the Hot division by a panel of judges. Right now Amanda makes salsa for her friends and family but hopes to sell commercially soon. I’ll let you know when that happens; I know I will be one of her buyer’s. On Facebook find her page at Amandita's Salsa.

Salsa Chicken is a dish that’s simple to make and I love it. Make it for one or a crowd. You can use a whole breast or as I like to do, cut it into 2 pieces to make the breast thinner and cook faster as follows. Placing chicken flat on your cutting surface; put your none cutting hand flat on top and then cut horizontally through the chicken breast.

Heat oil in a skillet that has a lid. Salt and pepper then brown the chicken breast well on each side. At this point I like to sprinkle the chicken with some type of Mexican seasoning though you don't need it; usually cumin, but taco seasoning works great too. Generously top each breast with your favorite salsa, turn down the heat to medium low and cover with the lid. In about 10-15 min (if you have sliced your breast in half) your chicken should be done.  The chicken can also be placed in a oiled baking dish and baked covered till done, about 25-35 min at 350°.  Enjoy!

I linked this post at Ginger Snap Crafts, Handy Man Crafty Woman, Organizing Junkie, Between Naps on the Porch, A Southern Fairytale, A Lettered Life and Uncommon.

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