Now that school is starting back, you can draw everyone to the table for a little family time – using what else? Food! If you’re in the mood for a delicious entrée, but you don’t have a ton of time, this salsa Verde chicken is the way to go. And if you’d like to make a great dessert OR a tasty breakfast treat, these mini pecan sticky rolls are sure to please.
Here’s hoping you have a wonderful August, and as always, bon appétit!
Salsa Verde Chicken
16 oz jar of tomatillo salsa
4 boneless, skinless chicken breasts (around 1-1.5 lbs.)
2 cups shredded Monterey Jack cheese
3/4 cup chopped tomatoes
1/3 cup chopped cilantro
Salt and pepper
Cooked white rice (I prefer Jasmine)
Preheat oven to 400 degrees.
In an 8x11 baking dish, layer 1/2 of the salsa. Place chicken breasts side by side on top of salsa.
Sprinkle with salt and pepper. Top with remaining salsa.
Bake for 40 minutes, or until chicken is cooked through.
Remove from oven, top with cheese, and place under broiler for a few minutes until cheese is brown and bubbly.
Place chicken on a bed of rice, and top with tomatoes and cilantro. Serve immediately.