Chicken Breasts In Green Salsa Food

BAKED SALSA VERDE CHICKEN

Steps:

• Preheat the oven to 400°. Pour salsa verde into a large baking dish. Brush chicken all over with oil and season with salt, pepper, and garlic powder.
• Nestle chicken into salsa verde and bake until cooked through, 35 minutes.
• Remove chicken from oven and heat broiler. Top with cheese and broil until melty, 2 minutes.
• Squeeze lime over chicken and garnish with cilantro. Serve over rice.

MEDITERRANEAN GRILLED CHICKEN WITH GREEN OLIVE SALSA VERDE

Steps:

• For the chicken: Whisk together the olive brine, olive oil, oregano, anchovies, garlic, lemon zest and juice and onions in a bowl. Put the chicken in a resealable plastic bag and add the marinade. Evenly coat, press out air, seal and place in a large bowl or dish. Refrigerate for at least 2 hours and up to 8 hours.
• For the salsa verde: Combine the olive oil, olives, parsley, mint, garlic, lemon zest and juice, black pepper and chile pepper if using in a bowl. Let sit for at least 30 minutes at room temperature.
• Remove the chicken from the marinade. Let sit at room temperature for 30 minutes before grilling.
• Prepare the grill for medium-low heat. Sprinkle the chicken lightly with salt and pepper. Place on the grill skin-side down and cook slowly until the fat is rendered and the skin begins to turn crispy and golden brown. Flip and continue grilling until the meat registers 155 degrees F on an instant read thermometer, about 20 minutes total for the smaller breast pieces and 30 for the drumsticks and thighs. Serve with the green olive salsa verde.

SALSA CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C)
• Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
• Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
• Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.

GREEN SALSA CHICKEN

Steps:

• Pound chicken breast (between 2 pieces plastic).
• Put oil in skillet,Brown chicken on both sides.
• Salt and pepper to taste.
• Place chicken into casserole dish.
• In same skillet put chicken broth and sour cream mix together and heat.
• Pour mixture over chicken.
• Spoon salsa over chicken.
• Top with grated cheese.
• Bake in 350°F oven for 30 to 45 minutes.

CHICKEN BREASTS WITH GREEN SAUCE (POLLO CON SALSA VERDE)

Steps:

• Pat chicken breasts dry with paper towel. Pour bread crumbs or flour and 1/2 tsp salt onto a large dinner plate. Coat chicken breast in flour on both sides.
• Pour 1/4-inch olive oil into a 10-inch frying pan and heat. When oil is hot, brown chicken breasts on both sides. Remove and set aside for later.
• Finely chop onion and garlic. Pour enough olive oil to cover bottom of a large, deep frying pan and heat. When hot enough, sauté chopped onion, garlic and red pepper flakes. When onions are transparent, add 1-2 Tbsp flour and fry for 3 minutes, stirring constantly. Pour in wine, stir and simmer for 3-4 minutes.
• Place chicken breasts into the pan with onions and garlic. Slowly pour in chicken broth. Chop parsley and add to pan. Adjust salt. Stir and simmer for 5 minutes, or until breasts are fully cooked and sauce thickens slightly.
• Serve with white rice or fried potatoes.

SOUTHWEST SALSA CHICKEN WITH FRESH GREENS

Steps:

• Stir the chili powder and cumin in a medium bowl. Add the chicken and toss to coat.
• Heat the oil in a heavy 12-inch skillet over high heat. Add the chicken and cook until it's blackened and cooked through, stirring often. Remove the chicken from the skillet.
• Stir the salsa and water in the skillet and cook until the mixture is hot and bubbling. Divide the greens among 6 plates. Top with the chicken and salsa mixture.

CHICKEN BREAST WITH SQUASH DINNER AND SALSA SAUCE

Steps:

• In a small skillet heat olive oil. When hot add the chicken breasts and saute for 5 minutes a side, approximately. While this is cooking, on a box grater grate the yellow squash or zucchini and cut the garlic into wafer thin slices. Turn the chicken over, add the garlic to the pan and cook for 5 minutes longer. Meanwhile, in a separate little saucepan heat some salsa with broth or tomato juice or water. When at a simmer, add some cumin to taste, olive oil or butter to smooth; season with salt; set aside. When chicken is done remove it to a plate with garlic; add shredded yellow squash to pan and saute for a minute to reheat. Spoon squash around the plate and top chicken with salsa sauce.;
• Green or red salsa broth, tomato juice, water, .

CHICKEN BREASTS IN GREEN SALSA

Steps:

• Sprinkle the chicken with salt and pepper to taste, then dredge with flour.
• Shake off the excess.
• Melt the butter (or butter, oil) in a skillet, then add the chicken and cook over medium-high heat, turning once, until golden but not cooked through-the chicken will continue to cook in the sauce.
• Remove the chicken from the skillet and set aside.
• Place the salsa, broth, garlic, cilantro, chili, and cumin in a pan and bring to a boil.
• Reduce the heat to a low simmer.
• Add the chicken to the sauce, spooning the sauce over the chicken.
• Cook for 25-30 minutes, or until the chicken is cooked through and tender.
• Remove the chicken and sauce from the pan and season to taste with salt and pepper.
• Serve with sour cream, lettuce, scallion, and cilantro.

BAKED GREEN SALSA CHICKEN

Steps:

• Preheat oven to 400 degrees. Lightly coat a 13 X 9-inch baking dish with olive oil or cooking spray.
• Place chicken breasts in pan, and season with salt, pepper and cumin.
• Pour salsa verde evenly over chicken.
• Bake for 25 minutes or until chicken reaches internal temperature of 165 degrees.
• Top with pepper jack cheese, and bake for additional 5 minutes or until cheese is melted.

CHICKEN BREASTS WITH FRUIT SALSA

Steps:

• In a small bowl, combine the oil, salt, pepper and garlic. Spread over one side of each chicken breast. , In a large skillet, saute chicken seasoned side down in butter for 4-6 minutes on each side or until a thermometer reads 170°. Remove chicken to serving platter; keep warm. , Meanwhile, for salsa, in a small bowl, combine the fruit, onion and pepper; set aside. Combine cornstarch and juice until smooth; gradually stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; pour over fruit mixture and gently toss to coat. Serve with chicken.

CHEESY CHICKEN & SALSA SKILLET

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, cook and stir chicken in large nonstick skillet sprayed with cooking spray on medium heat 2 min. Stir in salsa, corn and peppers. Bring to boil. Simmer on medium-low heat 10 min. or until chicken is done, stirring occasionally.
• Drain pasta. Add to chicken mixture; mix lightly. Top with cheese. Remove from heat; cover. Let stand 1 min. or until cheese is melted.

CREAMY SALSA VERDE CHICKEN

Steps:

• Blend salsa and cream cheese in blender until smooth.
• Cook chicken in skillet on medium-high heat 2 min. on each side or until browned on both sides. Top with salsa mixture; cover. Cook on medium-low heat 8 min. Uncover; cook 5 min. or until chicken is done (165ºF).
• Top with cilantro just before serving.

POLLO CON SALSA VERDE (CHICKEN WITH GREEN SAUCE)

Steps:

• Sprinkle the chicken with salt and black pepper to taste.
• Dredge both sides of chicken through the flour, shaking off excess.
• Melt the butter over med heat in a large heavy bottomed pot.
• Add the chicken and cook over med-high heat turning once, until both sides are well browned, but chicken is not quite cooked through (about 6-7 minutes per side).
• Remove chicken from the pot and keep warm.
• Pour the chicken broth into the pot and scrape up any browned bits from the bottom of the pot.
• Place the green salsa, garlic, jalapeño, cilantro, and cumin into the pot; bring to a boil.
• Just as the sauce begins to boil, reduce the heat to obtain a slow simmer. Add the chicken breasts back into the sauce and spoon sauce over each piece of chicken.
• Continue to cook until chicken is cooked through and tender (about 15 minutes).
• Taste the sauce and add more salt and pepper if desired.
• Place chicken on a serving platter and spoon sauce over each piece.
• Top each piece of chicken with a heaping tablespoon of sour cream and sprinkle some chopped green onion over the sour cream.

CHICKEN ENCHILADAS WITH GREEN SALSA VERDE

Steps:

• Combine chicken, 1/2 of the onion, peppercorns, salt, and bay leaf in a small pot. Cover with water and bring to a slow boil. Cook until chicken is no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and shred meat with a fork. Discard broth or reserve for another use.
• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Heat oil in a skillet over medium heat; stir in remaining onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Transfer onion to a bowl and mix in shredded chicken, 1 cup Monterey Jack cheese, and cotija cheese.
• Combine tomatillos, green chiles, cream, cilantro, serrano pepper, egg, and salt for sauce in a blender; blend until smooth.
• Stuff warmed tortillas with chicken mixture. Roll and place seam-side down in the prepared baking dish. Pour all sauce over top. It may seem runny, but it will set up. Sprinkle remaining Monterey Jack on top.
• Bake in the preheated oven until bubbly, about 20 minutes.

SALSA TOPPED CHICKEN BREASTS

Steps:

• Cover and chill Salsa 2 hours.
• Sprinkle chili powder, cumin, salt, and pepper over chicken.
• Melt butter in skillet and cook chicken 5-7 minutes on each side.
• Stir cilantro into salsa and serve over chicken.