Why do this
• Salsa chicken is simplicity of its best and is addicted to scoured salsa verde, chicken breast and cheese.
• Serve the chicken along with rice, beans or vegetables, or macul it for tacos, burritos or salads.
If you’ve ever stared at the chicken breast package you brought home from the store, fresh out of ideas, I’ll feel you. Fortunately, your dinner doesn’t have to be complicated. In fact, you can have super flavorful chicken using only three (count them, three!) Ingredients.
Jarred Salsa Verde is the most important ingredient here. It gently boils the chicken breasts and permeates them with great taste when cooking. Look for Salsa Verde, which has a thicker structural-some-store-bought salsas can be continuous. To throw the bowl at the end with some bad cheese puts it over the top.
You can serve this salsa verde chicken in several ways. Put a trived out and place the baking tray on the table for people to serve themselves whole breasts. Serve together with rice and beans, vegetables such as green beans or broccoli and more.
You can also shred the chicken, throw it with the sauce and cheese and use it to fill tacos or burritos.
Easy adjustments to this recipe
- You can swap chicken breast to a straight weight of boned, skinless chicken thighs.
- Go the extra mile and make your own salsa verde.
- Swap salsa verde for a thick tomato -based salsa.
- Swap the cheese for a melted shredded cheese of your choice.
Recipe developed by Julia Levy
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4 (8Andounce? boned, skinless chicken breast
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1 teaspoon Black pepper
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1 tablespoon Olive oil
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1 cup Jarred thick Salsa Verde (such as Casa Martinez)
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4 ounces Pepper Jack Cheeseshredded (about 1 cup)
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Kosher saltAt to taste
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Chopped Fresh corianderFor decorations, optional
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Preheat the oven to 425 ° F:
Arrange a rack in the middle of the oven.
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Season the chicken and add salsa:
Season the chicken evenly with pepper. Place the chicken in a 12-inch ovenproof frying pan or 3-liter baking sheet. Sprinkle with the oil. Pour salsa verde over the chicken.
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Bake:
Bake until the salsa is bubbling and a thermometer inserted into the thickest part of the chicken registers 140 ° F, 20 to 25 minutes. (Note: The chicken should not be fully cooked at this point).
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Broil the chicken:
Remove it from the oven and turn the oven into broil. Sprinkle the chicken with the cheese and return to the oven. Broil until a thermometer inserted into the thickest part of the chicken registers 165 ° F, and the cheese is melted and browned in stains, about four minutes.
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Serve:
Season the chicken with salt to taste (I like to spice up at the end as the saltity of different brands of salsa varies greatly). Garnish with coriander if you use it. Store any leftovers in an airtight container for up to five days.
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| Nutrition facts (per serving) | |
|---|---|
| 422 | Calories |
| 18 g | Fat |
| 4g | Carbohydrates |
| 57g | Protein |
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| Nutrition facts | |
|---|---|
| Portions: 4 | |
| Amount per Portion | |
| Calories | 422 |
| % Daily Value* | |
| 18 g | 23% |
| Saturated fat 7g | 37% |
| 160 mg | 53% |
| 648 mg | 28% |
| 4g | 2% |
| Dietary fiber 1g | 5% |
| Total sugar 2g | |
| 57g | |
| Vitamin 7 mg | 37% |
| Calcium 243 mg | 19% |
| Iron 2 mg | 13% |
| Potassium 592 mg | 13% |
| *The % daily value (DV) tells you how much a nutrient in a food that serves contributes to a daily diet. 2,000 calories a day is used for general nutrition counseling. | |
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where several ingredient alternatives are given, the first listed is calculated for nutrition. Garnish and optional ingredients are not included.