Baked Chicken Salsa Verde
Preheat oven to 400*
1-16 oz Jar Salsa Verde of your choice (I used Trader Joes)
Pour half of the Salsa Verde in a Glass 9X13 Glass Pan
Top with:
4 Boneless Skinless Chicken Breast ~ If they are thick pound them out evenly
Brush with a little Oil of your Choice
Season to taste with:
Salt
Pepper
Garlic Powder
Pour on the remaining half of the Salsa Verde
Dice one small Onion or a Shallot
Sprinkle around the Chicken
Add the Roasted Garlic around the Chicken ~ to your taste (Directions on how to Roast the Garlic below)
Bake 30 minutes or until the internal temperature reaches 165*
Remove from the oven
Preheat the Broiler
Zest 1 Lime and sprinkle over the Chicken
Juice 1/2-1 Lime over the Chicken
Sprinkle on 6 oz Cheese on top of the Chicken ~ I use either Shredded Swiss or Monterey Jack
Broil for 1-2 minutes or until Golden Brown
Remove from the Oven
Let it sit for 5 minutes
Garnish with Fresh chopped Parsley or Cilantro
I serve the Chicken Salsa Verde with
Cauliflower Rice or Savoy Cabbage. I like to keep it low carb.
You can also serve with Rice or Pasta.
The Salsa Verde Sauce taste great on the Cabbage/Cauliflower rice
How to Roast Garlic:
You can buy whole Garlic and Peel it or use the Pre-peeled Garlic
Pour desired amount into a Ramekin Dish or another small baking dish
Season with Salt and Pepper
Drizzle on a Little Extra Virgin Olive Oil
Mix well
Cover with Tin Foil
Bake 400* for 30 Minutes
Check to see if it is done.
Mine usually takes 45 Minutes.
You can freeze the leftover in small packages to add to other recipes.
How to Sauté Savoy Cabbage:
Slice up one Savoy Cabbage
Add to a Wok that has been heated with 2 Tbls Oil of your choice
Season with Salt and Pepper
Sauté until done. Depending on how thick you slice it will determine how long it takes to cook.
ENJOY!!
