You can’t argue with a dish that’s made with only three ingredients! This Salsa Verde Chicken is undeniably delicious with a generous amount of melted Cabot Cheese on top! It creates a lot of sauce so plan to serve with a batch of rice to soak it up. If you like, add chopped cilantro and ripe black olives after it comes out of the oven to dress it up.
2 medium boneless skinless chicken breasts, about 1 pound
1 cup green salsa
2 cups Cabot 4 Cheese Mexican Shredded Cheese
PREHEAT oven to 450° F. Coat an oven-proof skillet, preferably cast iron, with cooking spray.
CUT chicken into 4 flat cutlets by slicing in half with knife parallel to the cutting board. Place the chicken in the skillet. Spread the salsa evenly over the chicken and cover with foil.
BAKE chicken until bubbling hot, 16 to 20 minutes. Remove foil, spread evenly with Cabot Cheese and continue baking until the chicken is cooked through and the cheese is melted, 5 to 7 minutes longer,
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