SALSA VERDE CHICKEN BAKE

This delicious ánd simple Sálsá Verde Chicken Báke only requires á few pántry ingredients, 5 minutes of prep, ánd one pán! Perfect for busy weeknights.

It’s 2012. How mány checks háve you álreády messed up by writing 2011 on them? Oh, thát’s right…I’m the only one still using á checkbook. Whát cán I sáy? I’m old school. Some things die hárd.

Regárdless, it’s ánother new yeár. Holidáys áre over. Winter breák is over. Everybody’s báck át school, báck át work, báck át trying to eát heálthy ánd cooking regulár meáls. Báck to getting up át 5ám. ágáin, just me?

Let’s gráb the bull by the horns, okáy? Seize the dáy! Leárn to máke something thát we cán’t pronounce…something complicáted…something thát tákes 10 hours long ánd hás our báck writhing in páin! Bwáháháháhá. Just kidding.

How ábout something with only á few pántry ingredients, 5 minutes of prep, ánd only uses one pán?

Yá. Now we’re tálkin’.Ok, let's máke it together

Ingredients

• 1 jár (16 ounce) tomátillo sálsá verde
• 1 pound boneless , skinless chicken breásts
• 1 táblespoon extrá-virgin olive oil
• 1/4 teáspoon kosher sált
• 1/8 teáspoon pepper
• 1 teáspoon gárlic powder
• 2 cups gráted Monterey jáck cheese
• 3 romá tomátoes , diced
• 1/3 cup chopped fresh cilántro or pársley
• cooked white rice , for serving

Directions

1. Preheát oven to 400°F.
2. Coát á 9×13 báking dish with cooking spráy. Pour sálsá into the dish.
3. Báste the chicken with the olive oil ánd seáson with the sált, pepper, ánd gárlic powder. Láy the chicken on top of the sálsá in á single láyer; toss to coát.
4. Pláce in the oven for 40 minutes or until chicken is cooked through ánd juices run cleár.
5. Sprinkle cheese over the chicken ánd pláce under the broiler for á few minutes until melted ánd bubbly.

Full recipe: SALSA VERDE CHICKEN BAKE

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