Salsa Chicken
Prep time
Cook time
Total time
  • 6-8 chicken breast cutlets
  • 2 cups of CPL Mac Salsa Smack! (or your favorite salsa mix)
  • ½ teaspoon of salt
  • ½ teaspoon of black pepper
  • ½ teaspoon of cumin
  • jalapeno slices (to preferred spice level)
  • olive oil or vegetable oil (as needed)
  1. First get a nice crispy sear on your cutlet. Take a saute pan over high heat add your oil. Let it come to temperature, this means when you add your chicken you should get a nice sizzle. When you drop your chicken you could get some oil splash back so be careful. Your pan is super hot so the sear will happen fast. About 1 min or so you should see the chicken go from pink to white on the pan side. So when do you flip?
  2. Once you see about ¼ of the chicken turn white you should flip it. This should yield a nice golden brown crispy skin texture without the calories. Once both sides are seared and crispy to infuse flavors, turn your burner to low heat
  3. Add your salsa mix. The chicken cutlets should be about ½ covered with salsa and simmering nicely. Toss in your jalapenos, cumin, and black pepper. Hold off on the salt until you have a good idea on the taste profile. Stir the salsa mix , make sure all the ingredients are mixed well.
  4. Let your chicken simmer for about 3-4 min, then flip them over. Turn the heat to medium-low and let some of the excess moisture burn off. Now your gonna want to keep a close eye on your chicken because it's almost done. So the trick with cooking with salsa is it will actually become sweeter as it cooks down, since most salsa's have a sweet elements in them. You want to add salt to suit your flavor pallet.
  5. Now its time to check your chicken. Take the largest cutlet and slice it down the middle. If its still pink inside let it simmer a bit longer. You can shred it or just eat the cutlets whole. Either way, you have yourself some great flavors you can add to almost any Mexican dish you can imagine.
Recipe by The Culinary Corporal at