Salsa Verde Chicken Wraps 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.

CHICKEN SALSA VERDE

Steps:

• For the chicken: Preheat a cast-iron grill pan over medium-high heat. Drizzle the chicken with 2 tablespoons of the canola oil. Season with 2 teaspoons of the salt and 1 teaspoon of the pepper; drizzle with the remaining 4 teaspoons canola oil.
• Place the chicken seasoned-side down on the grill. Season the side facing upwards with the remaining 2 teaspoons salt and 1 teaspoon pepper. Cook the chicken until golden-brown and the exterior has formed a crust, turning midway through to form the cross-hatch pattern, 3 to 4 minutes. (Note: the chicken is not being flipped, the same side is still on the grill.) Flip the chicken and repeat until the other side is golden brown, 3 to 4 minutes. The center of the chicken should be firm to the touch when poked and the meat thermometer should read 165 degrees F.
• For the salsa verde: Combine the garlic and the anchovies on the cutting board. Put the parsley, chives and tarragon on the cutting board and coarsely chop to combine with the garlic mixture. Put the salsa mixture in a medium bowl and add the lemon zest. Add the red pepper and salt. Mix the herb mixture together while drizzling in the olive oil until thoroughly combined. Put the salsa in a serving bowl and set aside until the chicken is ready.

CHICKEN SALSA WRAPS

Steps:

• Pre heat the oven at 175°C.
• Mix together the chicken , red onion, green bell pepper, 100 ml salsa, honey, garlic, cumin, and pepper.
• Heat the olive oil in a baking pan.
• Place the mix into the pan and cover with foil.
• Cook for approximately 20 minutes, stir and cook uncovered for a further 10-15 minutes.
• Warm the tortilla wraps.
• Take each wrap and cover with 1 tbls of salsa and 1 tbls of light sour cream.
• Fill each tortilla with an 1/8 of the chicken mix, and roll into cylinders.

SALSA CHICKEN WRAPS

Steps:

• Preheat oven to 325 - 350F (ovens vary).
• Line 8x8 pan with foil and treat with nonstick cooking spray or olive oil. Place chicken in pan.
• Bake chicken breast for 30 minutes.
• Remove chicken from oven to cool.
• Cut chicken into 1/4 inch strips.
• Set aside.
• Mix softened cream cheese and salsa.
• Spread flour tortillas with cream cheese mixture.
• Cut cheese slices in half and place the halves length wise on flour tortilla's in the middle.
• Layer 2 ounces of chicken strips on top of cheese.
• Top the chicken with shredded lettuce, sliced black olives and sliced green onions.
• Salt and pepper to taste.
• Fold ends over and wrap tightly.
• Secure with toothpicks.

SALSA VERDE CHICKEN CASSEROLE

Steps:

• In a small bowl, combine the chicken, sour cream and 3/4 cup salsa. Spread 1/4 cup salsa on the bottom of a greased 8-in. square baking dish., Layer with half of the tortillas and chicken mixture; sprinkle with half the tomatoes, minced cilantro and half of the cheese. Repeat layers with remaining tortillas, chicken mixture, tomatoes and cheese., Bake, uncovered, at 400° until bubbly, 20-25 minutes. Serve with remaining salsa and, if desired, optional toppings.

SALSA VERDE CHICKEN SALAD

Steps:

• For the chicken, butterly the breasts open and flatten with a meat mallet or rolling pin.
• You can do this using cling wrap to avoid mess.
• Season with salt and pepper.
• Heat oil in a frying pan.
• Add garlic and thyme.
• Allow to infuse slightly.
• Add breasts to pan.
• Cook for 2 minutes on each side or until cooked through.
• Slice chicken into manageable pieces.
• For the Salsa Verde.
• Combine all of the ingredients in a foodprocessor OR chop the herbs, garlic, and anchovy fillets really fine and add other ingredients.
• You will need to taste the sauce, it should not need salt if you use the anchovies but it might need a little more of another ingredient.
• Blanch the beans in plenty of lightly salted boiling water for 3 minutes.
• Refresh in cold water to stop the cooking process.
• Combine beans and avocado in a bowl.
• Stir in some of the salsa verde and toss to coat.
• Serve with the chicken on top and perhaps a little more dressing on top.
• This can be served warm or at room temperature.
• It is nice either way.

SALSA VERDE CHICKEN STEW

Steps:

• Heat 1 teaspoon oil in a Dutch oven over medium heat. Stir in 1/2 of the onion and 1/2 of the poblano pepper; cook and stir for 3 to 4 minutes. Add garlic and cook until fragrant, about 1 minute. Deglaze the pan with water.
• Add chicken, 1/4 jar of salsa verde, 1 teaspoon cumin, and 1 teaspoon chile-lime seasoning. Reduce heat to medium-low and simmer until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken and shred. Add back to the pot with remaining onion, poblano pepper, salsa verde, cumin, and chile-lime seasoning. Add cannellini beans, green chiles, and cilantro. Simmer for 1 hour.
• Add frozen corn and sour cream; cook until heated through, about 5 minutes.