This recipe is so easy, it’s surprising how good it is. You just line a baking dish with chicken breasts, pour over plenty of salsa verde, bake, sprinkle with some cheese, bake some more, and presto wham-o you’re there! Serve over rice to absorb the sauce.
While the chicken is cooking, prepare some rice or quinoa to serve with the chicken. The recipe produces a lot of sauce which will go well with the sides. You could easily make this with boneless, skinless chicken thighs as well. You may need to cook them just a few minutes longer than the breasts.
While the chicken is cooking, prepare some rice or quinoa to serve with the chicken. The recipe produces a lot of sauce which will go well with the sides. You could easily make this with boneless, skinless chicken thighs as well. You may need to cook them just a few minutes longer than the breasts.
Salsa Verde Chicken Bake Recipe
Ingredients
- 1 1/4 to 1 1/3 pounds boneless skinless chicken breasts
- 1 3/4 cups (1 15-ounce jar) tomatillo salsa verde
- 4 ounces grated Monterey jack and/or pepper jack cheese
- 1/2 cup chopped fresh cilantro (optional)
Read More: Salsa Verde Chicken Bake
