Salsa Verde Chicken Bake

Serves

Prep time:

0:15

Cook Time:

0:35

Total time:

1:00

Ingredients

1 1/4 pounds boneless skinless chicken breasts, cut into strips

1 3/4 cups salsa verde, *see Note 1

2 cups cooked rice, see recipe

4 ounces Monterey jack cheese, grated (*see Note 2)

1/2 cup fresh cilantro, chopped

tortilla chips, optional

Directions

PREHEAT oven to 350°F.

In an 8x8 casserole baking dish, PLACE chicken strips evenly; COVER the chicken strips completely with the salsa verde.

BAKE for 25 minutes, or until meat reaches 150°; REMOVE from oven.

In the meantime, start rice COOKING

SPRINKLE cheese over the chicken; INCREASE heat to 400°F; RETURN dish to the oven; BAKE until cheese is melted and salsa is bubbly, about 5-10 minutes.

REMOVE from ovenSERVE immediatelySEE serving ideas.

SERVE over cooked rice or quinoa. SPRINKLE with chopped fresh cilantro. SERVE with tortilla chips for crunch.

1. Original recipe suggests using tomatillo salsa verde 2. May substitue all or part with pepper jack cheese

Entered by Tom King via MasterCook

Nutrition

Per Serving (excluding unknown items): 501 Calories; 17g Fat (31.9% calories from fat); 49g Protein; 34g Carbohydrate; trace Dietary Fiber; 139mg Cholesterol; 749mg Sodium. Exchanges: 1 1/2 Grain(Starch); 8 Lean Meat; 1 1/2 Vegetable; 4 1/2 Fat.