Pollo Salsa Verde

One of our favorite Mexican inspired dishes is this salsa verde coated chicken. Not only is it tender, its tangy sauce is mouthwatering! This recipe started as an enchilada dish with shredded chicken in tortillas, in an effort to eat healthier, I've modified it to make it keto-friendly while still delivering the delicious flavors. 

Ingredients:

4 boneless, skinless chicken breasts 

1 cup Mexican crema, or 1/2 cup sour cream mixed with 1/2 cup heavy whipping cream

1 Tablespoon Adobo seasoning with pepper

1/4 teaspoon Smoked paprika

1/4 teaspoon Mexican oregano

Pinch of ground cumin

Pepper to taste

1/2 cup Salsa verde

1/2 cup Shredded mozzarella 

Fresh cilantro for garnish

Supplies: 

Large skillet

Tongs

Measuring cups

Measuring spoons

Baking dish

Directions:

Coat chicken breasts evenly on both sides with Adobo seasoning, smoked paprika, pepper, cumin, and oregano. Heat skillet over medium high heat. Cook chicken breasts on both sides until internal temp reached 165 degrees and they are seared on both sides. Place cooked chicken breasts in baking dish. Divide crema or sour cream mixture equally and spoon over chicken, divide salsa verde and spoon over and top with divided mozzarella cheese. Bake at 375 degrees for 20 minutes or until cheese is melted. Move to top rack in oven and broil 4 minutes until cheese crisps. Once finished, top with cilantro. 

Tips:

Another way I like to cook my chicken is to boil it in a large pot of salted water with a few bay leaves. Once the chicken is cooked through, season it and sear it in a skillet.