Recipe – Nino Blanco Cheesy Chicken with Pico de Gallo

Niño Blanco Cheesy Chicken with Pico de Gallo


2-4 boneless skinless chicken breast
4 cups lukewarm water with ¼ cup salt
olive oil
¼ tsp cayenne pepper
½ tsp dried thyme
1 tsp salt
1 tsp pepper
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
2-4 oz shredded Jack and Cheddar Cheese mix (1 oz/chx breast)
Niño Blanco Pico de Gallo (2 TBSP/chx breast)


Preheat oven to 425 degrees. Brine chicken with 4 cups lukewarm water with ¼ cup salt for 20 minutes. Next rinse chicken off with cold water, pat dry, rub oil both sides of chicken, and set aside. In bowl combine all 7 spices. *Increase cayenne pepper for a bigger kick. Sprinkle rub on both sides of chicken. (There will be leftover rub.) Place chicken breasts ‘skin’ side down on baking sheet. Cook for 20-25 minutes. Check temp at 20 minutes. Done at 165, then add cheese and put back in oven for 3 minutes. Place cheesy chicken on platter and top with Niño Blanco Pico de Gallo. Yum!

Serves 2-4

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