Park Slope Recipe: Baked Chicken Topped With Fresh Corn Salsa

A great dish for the hot summer weather.

Baked Chicken Topped With Fresh Corn Salsa

A light and healthy dish that is great for this hot summer weather.


  • 4 Large Chicken Breasts (Bone-In & Skin On)
  • ¼ Cup Olive Oil
  • ½ Teaspoon Kosher Salt
  • ½ Teaspoon Freshly Ground Pepper
  • 2 Cups Fresh Corn Salsa



Preheat your oven to 350° F. Line a baking sheet with parchment paper or foil. Place each chicken breast on the baking sheet. Drizzle each with olive oil. Sprinkle with salt and pepper. Bake for 35 minutes until done. The juices should run clear.

Remove from the oven and let stand for 5 minutes. Plate each chicken breast and top with ½ cup of my fresh corn salsa. Serves 4 people. 

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Paul Jones August 18, 2012 at 05:19 PM
This evening a few friends are coming to chat over dinner about a project. This receipt is easy to cook (for me) and my guests will like the corn salsa on top of their chicken. Thanks for the idea!
Victoria Hart Glavin August 23, 2012 at 11:49 AM
Hi Paul! Did you end up making the corn salsa chicken? How did it turn out? Have a wonderful day today! Victoria


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