Friday, January 28, 2011

Verde Sauced Chicken "Tacos"

Another simple yet delicious dinner (or lunch) recipe.

2  (7 ounce) cans Herdez salsa Verde
 4-6 chicken breast, boneless, skinless
 poultry seasoning
Oil for browning 

Optional Toppings:
Green Onions
Shredded Lettuce
Sliced Olives
Butter or bib lettuce leaves

Preheat your oven to 350.  Take your chicken breast, rinse in cold water and pat dry with paper towels.  Heat your oil in your 10" skillet (I like to use my cast Iron skillet, just be sure there is no plastic on the handle).  You don't need very much oil  just enough to brown it.  When your oil is ready, add your chicken, sprinkle with a small amount of poultry seasoning and brown.  Cooking over Med-high or High heat to seal in the juices and brown the outside nicely.  

Open your 2 cans of Verde salsa and pour over your chicken and then place the skillet in the oven baking for 30 minutes. 

Remove from the oven, shred the chicken using 2 forks and cook over high heat, stirring frequently to evaporate the juice. 

Serve in bib or butter lettuce leaves (using it like a taco shell) and top with your favorite toppings, we used:  Green onion, avocado, olives, shredded romaine lettuce, and grape tomatoes.  
Quick, Easy and most importantly Tasty!

Note:  The picture of the chicken in sauce is actually my second batch, which I used the red salsa for.  The green salsa is my favorite for chicken and is pretty mild.  However, even though it is different I have to say the red sauce is good too, and VERY spicy!!

 On the left is the red salsa which has a different flavor and is very spicy.  The one on the right is my favorite for chicken.

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