Chicken Breast with Warm Salsa Verde
CHECK OUT OUR RECIPE BOOKLET! - Back PRINT THIS RECIPE: | 4 | ROXY® Organic Boneless Skinless Chicken Breasts | | | Kosher Salt | | | Black Pepper | | 2 tbsp |
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.drapervalleyfarms.com.
Cooking tools:
- Cast iron skillet
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Instant-read thermometer
- Plate
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
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