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.