Salsa Verde Chicken Bake
Ingredients
- 1 1/4 to 1 1/2 pounds boneless, skinless chicken breasts
- 15 ounce) tomatillo salsa verde
- 4 ounces Monterey jack
- 1/2 cup fresh cilantro,
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Cut the chicken breasts into halves.,Line a 1 1/2- to 2-quart casserole baking dish with the chicken pieces. Try to cover the bottom as completely as you can with the chicken.
- Cover completely. There should be no exposed chicken or it will dry out.
- Bake the chicken for 25 to 30 minutes. If you have a meat thermometer, use it. The chicken should be removed from the oven when the internal temperature of the breast meat reaches 150°F.,Worried about taking the chicken out at 150°F? No problem — it goes right back into the oven to finish baking in the next step.
- Increase the oven heat to 400°F. Sprinkle the cheese over the chicken, and return to the oven for another 5 to 10 minutes, enough time for the cheese to melt and the sauce to get bubbly.
- Remove from oven. Serve immediately. Spoon over cooked rice or quinoa. Sprinkle with chopped fresh cilantro. Serve with tortilla chips for crunch if you would like.
Source
Original recipe: View Original
