Jasbo's Very Verde Chicken

​​​-Ingredients-

• 32 ounce Verde Salsa

  • We highly recommend using our Jasbo’s Salsa Verde

• 1 pound boneless, skinless chicken breasts

• 1 tablespoon extra-virgin olive oil

  • just a little used for richness and moisture

• 1/4 teaspoon salt

• 1/8 teaspoon pepper

• 1 teaspoon garlic powder

• 2 cups grated Monterey jack cheese

  • Grated fresh off the block will deliver the best flavor

• 3 roma tomatoes, diced

  • To finish off the dish. Don’t skip these. These two simple ingredients really bring color and flavor to the overall dish.​

• 1/3 cup chopped fresh cilantro or parsley.

  • To finish off the dish. Don’t skip these. These two simple ingredients really bring color and flavor to the overall dish.​

• cooked white rice, for serving

  • We enjoy this dish over a bed of cooked white rice. Which keeps it gluten-free or Cauliflower rice is a fun option

-Instructions-

1. Preheat oven to 425 degrees F.

2. Coat a 9×13 baking dish with nonstick cooking spray.

3. Pound chicken to an even 1-inch thickness, then baste with the olive oil and season with the salt, pepper, and garlic powder on both sides.

4. Lay the chicken in a single layer in the baking dish; pour the verde salsa over the top so the chicken breasts are completely covered (you don't want any of the chicken exposed or they will dry out while baking.)

5. Top with shredded cheese.

6. Place in the oven and bake for 20-22 minutes or until an instant read thermometer reads 165 degrees F., the cheese is melted, and the sauce is bubbly. (If the cheese isn't golden, put the pan under the broiler for a minute or two, watching carefully so it doesn't over-brown.)

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-Sprinkle with diced fresh tomatoes and cilantro. Serve over cauliflower rice or cooked white rice.-