It’s 2012. How many checks have you already messed up by writing 2011 on them? Oh, that’s right…I’m the only one still using a checkbook. What can I say? I’m old school. Some things die hard.
Regardless, it’s another new year. Holidays are over. Winter break is over. Everybody’s back at school, back at work, back at trying to eat healthy and cooking regular meals. Back to getting up at 5am. Again, just me?
Let’s grab the bull by the horns, okay? Seize the day! Learn to make something that we can’t pronounce…something complicated…something that takes 10 hours long and has our back writhing in pain!
Bwahahahaha. Now, we know that’s not me.
How about something with only 4 ingredients, 5 minutes of prep, and only uses one pan?
Ya. Now we’re talkin’.
Salsa Verde Chicken Bake
Prep time: 5 minutes
Cook time: 45 minutes
• 2 1/4 pounds boneless skinless chicken thighs
• 1 jar (16 ounce) tomatillo salsa verde
• 2 cups grated Monterey jack and/or pepper jack cheese
• 1/2 cup chopped fresh cilantro or parsley
Preheat oven to 350°F.
Coat a 9×13 baking dish with cooking spray. Line the dish with the thighs so that they’re flat and do not overlap. Try to cover the bottom as completely as you can with the chicken.
Cover the chicken pieces evenly with the salsa verde. Place in the oven for 30 minutes. Sprinkle cheese over the chicken, increase the oven heat to 400°F and return to the oven for another 15 minutes.
Spoon over cooked rice, sprinkle with chopped fresh cilantro and serve with tortilla chips.
(slightly adapted from Simply Recipes)