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Salsa Verde Chicken with Pepper Jack
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Ingredients:
| 2 Large Boneless Skinless Chicken Breasts |
| 16 oz Salsa Verde |
| 3 Tbsp Olive Oil |
| 2 1/2 Tbsp Lime Juice |
| 1 Tsp Cumin |
| 1 Tsp Salt |
| 1 Tsp Black Pepper |
| 4-6 Slices Pepper Jack Cheese |
| Fresh Chopped Cilantro, for garnish |
Directions:
- Slice the chicken in half, lengthwise, so you have 4 thinner pieces.
- Add the chicken, salsa verde, olive oil, lime juice, cumin, salt, and black pepper to a Ziploc bag. Seal and toss to coat the chicken. Refrigerate overnight.
- Heat a large non-stick skillet over medium-high heat. Add the chicken and about ½ the marinade from the Ziploc bag. Cook the chicken on each side for 3-4 minutes or until cooked through and an internal temperature of 165 degrees F is reached.
- Reduce the heat to medium-low and add a slice of cheese to each piece of chicken (1 ½ slices if you need extra cheese to fully cover the chicken). Place a lid on the skillet to melt the cheese.
- When ready to serve, garnish with cilantro. Enjoy with a side of cilantro lime rice.
| Course: | Dinner, Entree, Lunch, Poultry |
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