Creamy Salsa Verde Chicken Dinner Kit Recipe By Tasty

CHICKEN SALSA VERDE

Steps:

• For the chicken: Preheat a cast-iron grill pan over medium-high heat. Drizzle the chicken with 2 tablespoons of the canola oil. Season with 2 teaspoons of the salt and 1 teaspoon of the pepper; drizzle with the remaining 4 teaspoons canola oil.
• Place the chicken seasoned-side down on the grill. Season the side facing upwards with the remaining 2 teaspoons salt and 1 teaspoon pepper. Cook the chicken until golden-brown and the exterior has formed a crust, turning midway through to form the cross-hatch pattern, 3 to 4 minutes. (Note: the chicken is not being flipped, the same side is still on the grill.) Flip the chicken and repeat until the other side is golden brown, 3 to 4 minutes. The center of the chicken should be firm to the touch when poked and the meat thermometer should read 165 degrees F.
• For the salsa verde: Combine the garlic and the anchovies on the cutting board. Put the parsley, chives and tarragon on the cutting board and coarsely chop to combine with the garlic mixture. Put the salsa mixture in a medium bowl and add the lemon zest. Add the red pepper and salt. Mix the herb mixture together while drizzling in the olive oil until thoroughly combined. Put the salsa in a serving bowl and set aside until the chicken is ready.

CREAMY SALSA VERDE CHICKEN DINNER KIT RECIPE BY TASTY

Steps:

• Add water, salt and rice to a 2-quart saucepan; stir. Bring to a boil.
• Reduce heat to low. Cover; cook 22-24 minutes. Remove from heat and set aside.
• Meanwhile, coat chicken pieces with seasoning in shallow bowl or plastic bag.
• Heat oil in 10-inch non-stick skillet over medium-high heat. Carefully add chicken and peppers; cook 6 to 8 minutes, stirring frequently, until thoroughly cooked.
• Top rice with chicken and peppers; drizzle with Creamy Salsa Verde sauce. Sprinkle with optional toppings if desired. Enjoy!

CREAMY TUSCAN CHICKEN DINNER KIT RECIPE BY TASTY

Steps:

• Fill a 2-quart saucepan two-thirds full of water. Heat to boiling.
• Add pasta; stir. Boil gently 12 minutes, stirring occasionally. Drain; set aside.
• Meanwhile, cut chicken breasts at an angle, into ½-inch medallions.
• Coat chicken with seasoning in shallow bowl or plastic bag.
• Heat butter in 10-inch non-stick skillet over medium heat; carefully add chicken and any excess seasoning. Cook medallions 4 to 5 minutes on each side, until browned.
• Stir in milk; heat to boiling.
• Reduce heat to medium-low, stir in spinach, and sundried tomatoes if using. Simmer 5 minutes.
• Stir in Creamy Garlic Already sauce.
• Top pasta with chicken and sauce. Sprinkle with optional toppings if desired. Enjoy!

SALSA VERDE CHICKEN CASSEROLE

Steps:

• In a small bowl, combine the chicken, sour cream and 3/4 cup salsa. Spread 1/4 cup salsa on the bottom of a greased 8-in. square baking dish., Layer with half of the tortillas and chicken mixture; sprinkle with half the tomatoes, minced cilantro and half of the cheese. Repeat layers with remaining tortillas, chicken mixture, tomatoes and cheese., Bake, uncovered, at 400° until bubbly, 20-25 minutes. Serve with remaining salsa and, if desired, optional toppings.

LIME CHICKEN WITH SALSA VERDE SOUR CREAM

Steps:

• Preheat broiler. Mix seasonings; sprinkle over chicken. Place chicken on a broiler pan. Broil 4 in. from heat 6-8 minutes on each side or until a thermometer reads 170°., Meanwhile, in a small bowl, mix sour cream, salsa and 1 tablespoon cilantro. Cut lime in half. Squeeze juice from one lime half into sour cream mixture; stir to combine. Cut remaining lime half into four wedges. Serve chicken with sauce and lime wedges. Sprinkle with remaining cilantro.