Zesty Mexican Salsa Chicken with Creamy Italian Cheese Delight

Mexican Salsa Chicken with Italian Cream Cheese Recipe

Overview

Experience a delightful fusion of Mexican and Italian cuisines with this Mexican Salsa Chicken with Italian Cream Cheese recipe. Juicy chicken is marinated and cooked with a vibrant salsa, then topped with a creamy sauce made from Italian cream cheese and mozzarella, all served over al dente penne pasta. This dish is perfect for a satisfying dinner, and you can pair it with refreshing cocktails and delightful desserts for a complete culinary experience.

Ingredients

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Servings: 3

Cuisine

• Cuisine: Fusion (Mexican and Italian)
• Course: Dinner
• Diet: High Protein, Non-Vegetarian

Instructions

1. Marinate the Chicken: Begin by washing the boneless chicken thoroughly. In a mixing bowl, combine the chicken with black pepper powder, rock salt, and regular salt to taste. Mix well and set aside to marinate for about 10 minutes.

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2. Prepare the Salsa: While the chicken is marinating, prepare the salsa. In a mixer jar, add the chopped tomatoes, coriander leaves, chopped onion, lemon juice, garlic, sugar, regular salt, and the deseeded whole jalapeno. Grind these ingredients together until you achieve a coarse texture.

3. Cook the Chicken: In a medium pan, heat the butter over medium flame. Once melted, add the marinated chicken along with the prepared salsa mixture. Cook the chicken covered for about 20 minutes, or until it is cooked through and tender. Stir occasionally to ensure even cooking.

4. Make the Cream Cheese Sauce: In another pan, melt additional butter over medium flame. Add the minced garlic and sauté until fragrant. Then, add the Britannia cream cheese to the pan along with the milk. Stir well and keep whisking to avoid lumps. Adjust salt as needed, keeping in mind that cream cheese can be salty. Once the sauce thickens, remove it from the heat.

5. Cook the Penne Pasta (Optional): In a separate pot, bring water to a boil. Add a pinch of salt and the penne pasta. Cook until al dente, according to package instructions. Drain the pasta and set aside. This step is optional, but it adds heartiness to the dish.

6. Assemble the Dish: Once the chicken is fully cooked, transfer it to a baking tray. If using, add the cooked penne pasta around the chicken. Pour the creamy cheese sauce generously over the chicken.

7. Add Cheese and Bake: Sprinkle mozzarella cheese on top, followed by some chopped parsley leaves and freshly crushed black pepper. Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit) and bake for about 10-15 minutes, or until the cheese is melted and bubbly.

8. Serve: Serve your Mexican Salsa Chicken with Italian Cream Cheese hot, paired with an Apple and Ginger Cocktail for a refreshing drink. Finish the meal with a delightful Spiced Apple Crumble served with Greek yogurt for dessert, rounding off your fusion dinner with a sweet note.

Nutritional Information (Per Serving)

This Mexican Salsa Chicken with Italian Cream Cheese is a crowd-pleaser, effortlessly blending flavors from two beloved cuisines. Perfect for family dinners or entertaining guests, this dish brings excitement to your table and a smile to your face! Enjoy your culinary journey!