A simple chicken weeknight dinner that works great as a freezer meal, too! Bright and zesty salsa verde smothers layers of melty cheese and tender, seasoned chicken. This is a new family favorite that makes a great potluck dish, too!
FOR THE SALSA VERDE:
¼ cup cilantro leaves, packed
2 cloves garlic
5-6 large tomatillos, peeled and rinsed
¼ cup lime juice
Optional: 1 jalapeno, stem removed
FOR THE CHICKEN
2 pounds boneless skinless chicken (breasts or thighs)
1 cup shredded pepper jack or mozzarella cheese
Heat an oven to 400*F and arrange the tomatillos, sliced side down, on a sheet pan. Roast the tomatillos until they have softened and have begun to brown, then transfer to a blender or food processor.
Add the lime juice, cilantro, and garlic and jalapeno if using and blend until smooth.
Turn the oven down to 350*F. Pound the chicken thin and season the liberally on all sides with salt and pepper.
Line half the chicken at the bottom of an 8×8” casserole dish, then spread half the cheese on top.
Layer the other half of the seasoned chicken on top.
Pour the salsa verde into the chicken, gently pressing the chicken into it. If freezing, store the second half of the cheese for once the dish is baked. Wrap tightly and freeze.
To cook from fresh or thawed: Thaw the dish in the fridge overnight as needed. Top with remaining cheese and bake at 350*F for 20-30 minutes or until the cheese has melted and the chicken is cooked through.
Prep it for the freezer:
Make salsa verde and store separately
Pound the chicken and store separately
Store the shredded cheese separately