Ingredients
- 1 1/4 to 1 1/2 pounds boneless, skinless chicken breasts
- 1 (15-ounce) jar (1 3/4 cups) tomatillo salsa verde
- 4 ounces Monterey jack and/or pepper jack cheese, grated (1 1/4 cups)
- 1/2 cup chopped fresh cilantro, optional
Instructions
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Preheat the oven to 350°F.
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Cut the chicken breasts and place them in the dish:
Cut the chicken breasts into halves.
Line a 1 1/2- to 2-quart casserole baking dish with the chicken pieces. Try to cover the bottom as completely as you can with the chicken.
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Cover with the salsa verde:
Cover completely. There should be no exposed chicken or it will dry out.
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Bake the chicken:
Bake the chicken for 25 to 30 minutes. If you have a meat thermometer, use it. The chicken should be removed from the oven when the internal temperature of the breast meat reaches 150°F.
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Increase the heat, top with cheese, and return to oven:
Increase the oven heat to 400°F. Sprinkle the cheese over the chicken, and return to the oven for another 5 to 10 minutes, enough time for the cheese to melt and the sauce to get bubbly.
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Serve:
Remove from oven. Serve immediately. Spoon over cooked rice or quinoa. Sprinkle with chopped fresh cilantro. Serve with tortilla chips for crunch if you would like.