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| Salsa Verde Chicken Bake |
Boneless, skinless chicken breasts baked in tomatillo salsa verde sauce, topped with melted jack cheese. 1-pot, easy dinner!
Ingredients :
- 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 :
| Prep : 5M | Cook : 4M | Ready in : 35M |
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Notes :
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