Salsa Verde Chicken Bake, Green Salsa Chicken


Boneless, skinless rooster breasts baked in tomatillo salsa verde sauce, topped with melted jack cheese. 1-pot, simple dinner!

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Photography Credit:
Elise Bauer

This recipe is very easy, it’s stunning how good it’s!

You simply line a baking dish with rooster breasts, pour over loads of salsa verde, bake, sprinkle with some cheese, bake some extra, and presto wham-o you’re there. Serve over rice to soak up the sauce.

If it’s not the season for contemporary tomatillos to make the salsa verde from scratch, salsa verde is simply obtainable jarred (search for it within the salsa part, or Mexican meals part, of your grocery retailer). Thankfully with our ginormous tomatillo harvest this summer season, we now have lots dwelling canned within the pantry.

Salsa Verde Chicken Bake

Many because of my pricey pal Bruce, who got here up with this recipe and urged me to present it a attempt. It’s good for a midweek meal. Enjoy!

Recipe and photographs up to date, first revealed 2011.

Salsa Verde Chicken Bake Recipe

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While the rooster is cooking, put together some rice or quinoa to serve with the rooster. The recipe produces numerous sauce which can go nicely with the edges.

You may simply make this with boneless, skinless rooster thighs as nicely. You might have to prepare dinner them only a few minutes longer than the breasts.

Ingredients

  • 1 1/four to 1 half kilos boneless skinless rooster breasts
  • 1 three/four cups (1 15-ounce jar) tomatillo salsa verde
  • four ounces grated Monterey jack and/or pepper jack cheese
  • half cup chopped contemporary cilantro (elective)

Method

1 Preheat oven to 350°F.

2 Cut rooster breasts and line baking dish with them: Cut the rooster breasts into halves.

Line a 1 half to 2 quart casserole baking dish with the rooster items. Try to cowl the underside as utterly as you possibly can with the rooster.

three Cover the rooster items with the salsa verde. Cover utterly, there ought to be no uncovered rooster or it can dry out.

four Bake in a 350°F oven for 25-30 minutes. If you’ve gotten a meat thermometer, use it. The rooster ought to be faraway from the oven when the inner temperature of the breast meat reaches 150°F.

5 Sprinkle cheese over the rooster, enhance the oven warmth to 400°F and return to the oven for one more 5-10 minutes, sufficient time for the cheese to soften and the sauce to get bubbly.

Remove from oven. Serve instantly. Spoon over cooked rice or quinoa. Sprinkle with chopped contemporary cilantro. Serve with tortilla chips for crunch if you want.

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