Baked chicken breast can be hard to cook as it tends to dry up and become stringy. Here is a great recipe for baked chicken breast that is moist and tender. The secret? We are going to cover it with Greek yogurt (sour cream is fine) and salsa verde. This will make our dish perfect.
Making baked chicken breast like this also renders you an absolutely delicious meal. Make sure your chicken breast is completely thawed before you start this meal or you might end up with an excess of liquid.
If for any reason you should have excess liquid in your pan, simply discard it and continue cooking.
This is what you are going to need for this easy and delicious baked chicken breast recipe:
2 skinless, boneless chicken breasts – cut in chunks
½ tsp. salt
½ tsp. black pepper
1 TBS olive oil
1 cup plain yogurt – preferably Greek (can be sour cream) at room temperature
1 cup salsa verde or salsa verde at room temperature
1 cup shredded Mexican cheese
Preheat oven to 350 degrees F (180 C). Wash and pat dry the chicken and place it in an oven proof dish.
Sprinkle the chicken with salt and pepper on both sides. Drizzle the top coat with the olive oil and turn the chicken – oiled part down.
Spread an even layer of the yogurt or sour cream on the chicken – making sure to cover it completely. Add the salsa and do the same.
Cover the pan with some aluminum foil and bake for 25 minutes. Remove from the oven, uncover very carefully (do not burn yourself) and add the cheese in an even manner. Return to the oven, uncovered, and bake for an extra 15 to 20 minutes – or until the chicken is fully cooked through (it should register 165 degrees on a meat thermometer). Do not eat raw chicken. It will make you sick.
Serve with rice and enjoy!
Chicken no rice – CALORIES 306.18; FAT 13.85 grs (sat 6.42; mono 0.90; poly 0.47); PROTEIN 38.28 grs ; FIBER 1.28 grs; CARBS 7.41 grs; CHOLESTEROL 114.26 mg; IRON 1.25 mg; SODIUM 997.79 mg; CALCIUM 313.84 mg
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