Salsa Verde Chicken. Pour salsa verde into a large baking dish. Brush chicken all over with oil and season with salt, pepper, and garlic powder. Add salsa verde, cream cheese, and chicken broth, and stir until cream cheese has melted completely into sauce.

If you have a meat thermometer, use it. Boneless skinless chicken breast - boneless skinless chicken thighs would work here as well.; Salt and pepper - add to taste, remember the salsa already has salt added so add sparingly.; Ground cumin - in addition to this you can also add a little ground coriander or oregano for extra flavor.; Garlic - use fresh instead of powder for better flavor. Tried this tonight using Herdez Salsa Verde and chicken breasts. You can cook Salsa Verde Chicken using 11 ingredients and 5 steps. Here is how you cook that.

Ingredients of Salsa Verde Chicken

You need 3 of boneless skinless chix breasts.
Prepare 4 cups of white rice (cooked according to package directions).
You need 2 cups of mozzarella cheese.
Prepare 3 of tomatillos.
It's 1 of roma tomato.
It's 1/4 of yellow onion.
You need 1 of jalapeño.
It's 4 tbsp of olive oil.
It's 2 tbsp of garlic powder.
It's 2 tsp of minced garlic.
It's to taste of salt & pepper.

Served atop shredded romaine with seasoned black beans, red onions, cilantro, with some Mexican cheese and a dollop of sour cream. This Salsa Verde Chicken is tangy, flavorful with just the right amount of kick. It can be served on a bed of rice with veggies or instantly transforms salads, burritos, quesadillas, tacos, etc. into drool worthy meals in minutes. You will love having this juicy, tender Salsa Verde Chicken.

Salsa Verde Chicken instructions

Start by boiling tomatillos, tomato & jalapeño until skin on tomatillos starts to fall off. Then put in blender with your onion, tsp of salt & 1/4 cup water(I always use the water I boiled my tomatillos in). Taste after blending & determine for yourself if it needs more salt. This is your salsa verde!.
Then slice chicken breast so as to make 6 filets & lay at the bottom of your oven safe dish. Sprinkle olive oil, garlic powder, salt & pepper on your filets then turn over & do the same..
Now pour half your salsa verde over the filets so as to coat them. Turn filets over & pour your other half of salsa verde over the other side of the filets. Place in the oven at 400° for 35-40 mins..
After 35-40 mins are up, remove dish from the oven & sprinkle with mozzarella cheese (as much as you'd like😉). Place back into the oven to broil for 10 more mins..
Remove from oven & serve over rice for a perfectly delicious dinner!👌Enjoy!.

HOW TO MAKE SALSA VERDE CHICKEN IN THE CROCK POT. Salsa Chicken - not verde - is probably the first dish I ever made in a slow cooker. 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. Season the chicken with the garlic salt, chili powder, and cumin.