Salsa Verde Chicken Bake
Rice and Black Beans
Wine Recommendation
Woodbridge Chardonnay
Ingredients
- 1 (16-oz) jar salsa verde
- 1 cup chicken broth
- 1 (12-oz) pkg frozen corn
- 2 lb boneless, skinless chicken breasts, halved crosswise
- 1 (8-oz) pkg shredded Monterey Jack cheese
Instructions
- Preheat oven to 400°F. Combine salsa verde, broth, and corn in a 13- x 9-inch baking dish.
- Pound chicken to ½-inch-thickness; season lightly with salt and pepper. Place chicken over salsa mixture.
- Bake 25 to 30 minutes or until chicken is done; sprinkle with cheese, and bake 3 minutes longer or until cheese is melted.
Side Dish Ingredients
- 2 cups long-grain white rice
- 2 (15-oz) cans black beans, drained
- 1 tsp ground cumin
Side Dish Instructions
- Cook rice according to package directions.
- Heat beans according to package directions; stir in cumin, and season with salt and pepper to taste.
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