Cooking with Dan and Lou #51 скачать в хорошем качестве

Cooking with Dan and Lou #51

Salsa Verde Chicken 2 teaspoons chili powder 1 teaspoon ground cumin ¾ teaspoon kosher salt ½ teaspoon smoked paprika 1 tablespoon olive oil 2 pounds boneless, skinless chicken breasts (4 chicken breasts) 16 ounces salsa verde store-bought or homemade (1 jar) 1½ cups shredded Monterey jack cheese Chopped fresh cilantro optional, for garnish Chopped green onion optional, for garnish Preheat oven to 400°F. Grease a baking dish and set aside. Combine the chili powder, cumin, salt, and smoked paprika in a small dish. Rub the seasoning and olive oil over the chicken.2 pounds boneless, skinless chicken breasts, 1 tablespoon olive oil Place the chicken in a greased dish and pour the salsa verde over the chicken.16 ounces salsa verde Bake for 15 minutes. Sprinkle the cheese over the chicken and bake for another 5-10 minutes until the cheese has melted.1½ cups shredded Monterey jack cheese Check that the internal temperature of the chicken has reached 165°F. Top the chicken with cilantro and green onion.Chopped fresh cilantro, Chopped green onion