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This week, Chef Stephanie Berghoff from <a href="http://www.thehomecookct.com">The Home Cook</a>, shows Tina Redwine how to make shredded Mexican salsa chicken.&nbsp;&nbsp;

This week, Chef Stephanie Berghoff from The Home Cook, shows Tina Redwine how to make shredded Mexican salsa chicken.  

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Chef's Quick Tips: Shredded Mexican salsa chicken 

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Get a budget friendly and tasty dinner on the table in less than 30 minutes. That's today's chefs quick tip. I'm tina. Red warning. Today's quick tip joining us is chef Hi, I'm Stephanie burdock with the home cook. Stephanie. You're showing us how to make your shredded mexican salsa chicken. Yes, it's an easy, simple recipe 30 dinner on the table in less than 30 minutes. We take one pack of Taco seasoning measure out about a tablespoon or you can eyeball it if you want the chicken to be nicely covered and seasoned, it brings out extra flavor. Then you take one jar of Salsa and you pour it directly on the chicken and you take two tablespoons of chicken stock. You mix it all around so everything is coded. You cover with aluminum foil And you bake at 375 for 20-25 minutes depending on the size of your chicken. Today I'm using thighs, but you can use breast, your thighs and when it comes out of the oven you will shred with two forks. You can serve the shredded chicken as tacos on top of baked potatoes on top of rice with some shredded cheese. It's a very versatile dish. This tip is online search for news 12 Connecticut quick tips with chef Stephanie tina, red wine News 12

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