Salsa Verde Chicken

So, I haven't made this recipe in a LONG TIME. Not for any specific reason, it just got lost in my weekly menus. Well I made it tonight and it was delicious. In fact I added some improvements, and it was mouth watering good. The original recipe is from Elise Bauer at Simplyrecipes.com, called Salsa Verde Chicken Bake.

One of the best parts is of this casserole is that it only requires 3 - 4 ingredients (depending on if you use cilantro) and it's ready in ~35 minutes.  I served mine with white rice and black beans. 

Salsa Verde Chicken

• 1 1/2 to 2 pounds of chicken breast
• 1 (15 oz.) jar of salsa verde
• 1 - 2 cups of monterey jack cheese (we couldn't find it in the store, so we shredded a block of pepper jack --- this added an awesome kick to the dish! Justin really loves cheese so I shredded 2 cups.)
• 1/4 cup of cilantro, if you want

Preheat the oven to 350°F.

I'm not lying. We love cheese in this house.

The original recipe calls for an 8"x8" dish, but I couldn't find my 8x8.  So I used the rectangle glass dish that is a bit bigger than an 8x8.  Filet your chicken so that they are no more than an inch thick.  Make sure the chicken covers the entire bottom of the dish.  

Cover the chicken in the entire jar of salsa. Bake for 30 minutes or until chicken temperature is 165.

While the chicken is baking, dice the cilantro.  I would like to add that I have a small obsession over cilantro.  I could almost eat it like salad. 

Once chicken is cooked, cover the salsa chicken with the shredded cheese and put it back into the oven til the cheese is melted to your liking.

Sprinkle diced cilantro on top of dish and serve with rice and black beans! And enjoy!

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And here is a shorter version for your cookbook!

Salsa Verde Chicken
http://stayinafloat.blogspot.com/p/salsa-verde-chicken.html

Serves: 4 to 6 people

• 1 1/2 to 2 pounds of chicken breast
• 1 (15 oz.) jar of salsa verde
• 1 - 2 cups of monterey jack cheese (we couldn't find it in the store, so we shredded a block of pepper jack --- this added an awesome kick to the dish! Justin really loves cheese so I shredded 2 cups.)
• 1/4 cup of cilantro

Preheat the oven to 350°F.  Place chicken pieces (no larger than 1" thick) into the bottom of an 8"x8" pan.  Make sure the chicken covers the entire bottom of the dish.  Cover the chicken in the entire jar of salsa. Bake for 30 minutes or until chicken temperature is 165.

While the chicken is baking, dice the cilantro. Once chicken is cooked, cover the salsa chicken with the shredded cheese and put it back into the oven til the cheese is melted to your liking (about 5 minutes).

Sprinkle diced cilantro on top of dish and serve with rice and black beans! And enjoy!