- 8 oz (226.7g) chicken breasts
- 1 teaspoon (5 ml) coconut oil
- 4 oz/ 113.3 g (4 servings) Salsa
- 1/2 cup (118 ml) chicken broth
- salt to taste
- pepper to taste
Stove top: Brown chicken in coconut oil quickly on high heat in a saucepan. When lightly browned, reduce heat to medium-high or medium, and add the salsa and chicken broth and cook for 10-12 minutes or until chicken is cooked through and liquids have reduced. Salt and Pepper to taste and enjoy.
Oven: Preheat oven to 400F/ 204 C/ Gas Mark 6. Place the chicken in an oven safe pan, add the salsa and cook for 10 minutes, with the dish covered in aluminum foil to ensure a moist chicken (it can be dry when baked). Remove the chicken and use the broth to deglaze the pan, being sure to get any brown bits. Heat the pan on the stove top to reduce the salsa/broth mixture down, and serve it with the chicken.
Slow cooker: Brown chicken in coconut oil quickly on high heat in a saucepan (optional for more flavor). Place all ingredients in the slow cooker, cook High for 3-4 hours or LOW for 7-8. Turn the chicken over halfway to brown each side. When the chicken is done cooking, if there are too many liquids remaining, reduce them in a saucepan over medium-high heat before serving them with the chicken.
Pressure Cooker: Brown the chicken in coconut oil quickly with the sauce option in the bottom of the pressure cooker. When lightly browned, add the salsa and broth, and safely close and lock the lid. Cook High for 8 minutes. Safely release the pressure. Open the lid, remove the chicken, and reduce the liquids in the bottom of the pressure cooker using the Saute option. Serve chicken with the salsa.
Base recipe makes two servings of 8.1 oz/ 228.3 g a piece.