Mexican Salsa Chicken With Italian Cream Cheese Recipe
Mexican Salsa Chicken With Italian Cream Cheese Recipe is a fusion recipe. The combination of cream cheese and tangy-spicy chicken is scrumptious.
Here are a few more fusion recipes that you could try
- 200 grams Boneless chicken
- 1 teaspoon Black pepper powder
- 1 teaspoon Rock Salt
- 1 cup Penne pasta , optional
- Salt , to taste
- 50 grams Mozzarella cheese Ingredients For Salsa
- 4 Tomatoes , chopped
- 1 Onion , chopped
- 1/2 cup Coriander (Dhania) Leaves
- 1 cloves Garlic , chopped
- 1 Pickled Jalapenos , deseeded
- 1/2 teaspoon Sugar
- 1 teaspoon Lemon juice Ingredients For Cream Cheese Sauce
- 250 gram Britannia Cream Cheese
- 100 grams Butter
- 1/2 teaspoon Garlic , minced
- 3/4 cup Milk
How to make Mexican Salsa Chicken With Italian Cream Cheese Recipe
To prepare Mexican Salsa Chicken With Italian Cream Cheese Recipe,
Wash the chicken thoroughly and to marinate it, in a mixing bowl, combine the chicken with salt, black pepper powder and rock salt.
Prepare the salsa by grinding together tomatoes, cilantro leaves, chopped onions, lemon juice, garlic pod, sugar, salt and whole jalapeno in a mixer jar until coarsely ground.
Add this salsa mixture to the marinated chicken.
Heat a pan on medium flame and add butter to it.
Add the chicken along with salsa and cook covered for about 20 minutes or till the chicken is cooked.
Heat another pan to prepare cream cheese sauce. Add butter to melt on medium flame.
Add garlic and sauté. Add cream cheese to butter and garlic.
Add milk and stir it well. Keep whisking to avoid lumps. Adjust salt if required. (Cream cheese is usually salted)
Once the sauce has thickened, whisk and remove from heat.
In another Kadai, boil the penne pasta al dente. Drain and keep aside. Just to make this a heavy meal, I added pasta. It is purely optional though.
Once the chicken is grilled and cooked, place the chicken on a baking tray.
Add penne pasta and pour the cream cheese sauce over the chicken.
Sprinkle some mozzarella cheese, chopped parsley leaves and freshly crushed black pepper on the top.
Bake it in oven for 10-15 minutes at 180 degree Celsius till the cheese has melted.