Salsa Verde Chicken Bake
Busy day? Chicken with tomatillo salsa verde topped and jack cheese comes together quickly.
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- Prep time
- 5 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/4 to 1 1/2 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)
Instructions
- 1
Preheat the oven to 350°F.
- 2
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.
- 3
Cover completely. There should be no exposed chicken or it will dry out.
- 4
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.
- 5
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.
- 6
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.