Salsa Verde Chicken

salsa3

As I was grocery shopping the other day, I noticed Trader Joe’s had a new salad I hadn’t seen before … southwest chopped salad. It is a salad kit, like others they offer.  In it you will find green cabbage, romaine, cotija cheese, roasted pepitas, tortilla strips, green onion, cilantro and spicy avocado dressing.  This salad gave me the inspiration for the chicken I prepared for dinner tonight.

I decided I’d marinate boneless, skinless chicken breasts in salt, pepper, minced garlic and a jar of salsa verde (green salsa). This was so easy. I placed my breasts in a glass dish, sprinkled them with kosher salt, pepper, three cloves of minced garlic and poured a jar of salsa verde over the top. I let it marinate for about an hour and a half.

I baked my chicken in a preheated 425 degree oven for 35 minutes. Once 35 minutes were up, I added light shredded Mexican cheese. I buy this already shredded in a bag at Trader Joe’s. I almost always choose to use lower fat cheese when I can.

I placed the chicken back in the oven for 5 minutes so the cheese could melt. I served my chicken over the chopped salad. Both Dennis and Kylie really enjoyed this chicken. If you wanted to put this chicken into a slow cooker for the day, you could definitely do that. Just add the cheese at the end to melt.

Ingredients

boneless, skinless chicken breasts

1 jar green salsa verde

1 teaspoon kosher salt

1/2 teaspoon pepper

3 large cloves of garlic, minced

shredded Mexican cheese blend (as much or as little as you’d like)

Directions

Place chicken in a glass dish and sprinkle with salt and pepper. Add minced garlic and pour salsa over the chicken. Let marinate 1-3 hours.

Preheat oven to 425 degrees. Bake chicken for 35 minutes. Remove from oven, add cheese and cook for another 5 minutes, or until cheese is melted. Enjoy!

Until next time, Kris

 

Author: Sunshine and Savory

I love when my house is filled with people, having friends and family over for a meal feeds my soul. There is nothing I enjoy more than preparing for a dinner party, a holiday dinner, or a book club meeting when it's my turn to host ... If I could, I would own a Bed and Breakfast! This would ensure I'd always have someone to prepare a meal for. Being with others and sharing my table is what I look forward to most. I was born in Wisconsin and after I got married in 1987, my husband and I moved west for his job. He had just graduated college and we were married a couple months later. An interesting tidbit about me is that I never cooked a meal before I got married. I taught myself how to cook and found that I really enjoyed it. One of the first meals I made after we were married was a shrimp pasta dish. I made this for myself when my husband was on business travel and I had so much fun inventing this meal - this was the start of my love of cooking. I probably won't be posting much on shrimp dishes, since I am now allergic. Big bummer! I was allergic to lobster, and then had an issue with scallops, so just never had a shrimp after the scallop incident. Why couldn't I be allergic to something less enjoyable?! My favorite celebrity chefs are Ina Garten and The Pioneer Woman. I hope you enjoy my blog!

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