Monday, February 2, 2015

Bean Pot Salsa Verde Chicken

  • 4 boneless, skinless chicken breasts
  • 1 (16oz) jar salsa verde (We like to use Herdez or Trader Joes)
  • 1½ c. Monterey jack cheese, shredded (or to taste)
  • ⅓ - ½ c. chopped cilantro (optional)
  1. Place chicken breasts evenly over the bottom of the bean pot and cover evenly with salsa verde.
  2. Cook at 375 degrees for about 1 hour.  About 30 minutes before serving, sprinkle cheese evenly over chicken. Remove individual chicken breasts from Bean Pot, sprinkle with cilantro (optional) and serve! 

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