Chicken Breast with Warm Salsa Verde
4

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Chicken Breast with Warm Salsa Verde

  • Servings: 4
  • Prep Time: 10 MINS
  • Cook Time: 35 MINS

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Directions

Step one
Preheat a large cast iron skillet over medium heat for 30 minutes. Oil and season chicken breasts with salt and pepper. Sear chicken breasts on each side for 4-6 minutes. Once browned, removed from pan and set aside.
Step two
Add onion, garlic, and jalapeno to skillet. Sautee for 2-3 minutes, and once edges of vegetables begin to caramelize, add remaining ingredients (reserve cilantro for last 2 minutes of cooking). Simmer until tomatillos soften, and consistency resembles salsa.
Step three
Once salsa verde is correct consistency reduce heat to low, season to taste, and add chicken breasts back to skillet. Serve once chicken breast internal temperature reaches 165° F.

Ingredients

ROXY™ Organic Boneless Skinless Chicken Breasts
  Kosher Salt
  Black Pepper
2 tbsp Blended olive oil
1 lb Tomatillos, washed/small diced
Medium Yellow onion, small diced
Garlic Cloves, rough chopped
Jalapeño, minced
1 cup Chicken Stock
1/4 cup Dry White Wine
  Juice of 1 lime
1/2 tsp Cumin
2 tbsp Cilantro, rough chopped
  Corn Tortillas
  Fresh Cilantro leaves
  Lime wedges

Directions

Step one
Preheat a large cast iron skillet over medium heat for 30 minutes. Oil and season chicken breasts with salt and pepper. Sear chicken breasts on each side for 4-6 minutes. Once browned, removed from pan and set aside.
Step two
Add onion, garlic, and jalapeno to skillet. Sautee for 2-3 minutes, and once edges of vegetables begin to caramelize, add remaining ingredients (reserve cilantro for last 2 minutes of cooking). Simmer until tomatillos soften, and consistency resembles salsa.
Step three
Once salsa verde is correct consistency reduce heat to low, season to taste, and add chicken breasts back to skillet. Serve once chicken breast internal temperature reaches 165° F.