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Chicken Breast with Warm Salsa Verde
Servings: 4
Prep Time: 10 MINS
Cook Time: 35 MINS
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Ingredients
| 4 | ROXY® Organic Boneless Skinless Chicken Breasts |
| Kosher Salt | |
| Black Pepper | |
| 2 tbsp | Blended olive oil |
| 1 lb | Tomatillos, washed/small diced |
| 1 | Medium Yellow onion, small diced |
| 2 | Garlic Cloves, rough chopped |
| 1 | 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 1 |
| 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 2 |
| 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 3 |
| 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. |
