I found this recipe over at Campbells’ website. They called it garlic chicken, but I thought it was more salsa than garlic (there is only a ¼ tsp in the recipe). Make sure to use a salsa that you like because that is the dominant flavor. This was very tender and flavorful. We both really liked it. I think this would be good as fajitas too! I served it with some corn and peas, but it would be just as good with some Mexican rice and black beans (next time).
4 skinless, boneless chicken breast halves (about 1 pound)
¾ cup salsa
1 tablespoon vegetable oil
1 tablespoon lime juice
¼ teaspoon garlic powder
½ teaspoon ground cumin
Place the chicken between 2 pieces of plastic wrap. Pound the chicken to 1/2-inch thickness, using a meat mallet or a rolling pin. Stir the salsa, oil, lime juice, garlic powder and cumin in a small bowl. Reserve half of the marinate to baste chicken. Toss the chicken in the remaining marinade and refrigerate at least 30 minutes (I do overnight).
Grill for 10 minutes or until the chicken is cooked through, turning and brushing often with the salsa mixture.