Chicken Verde

The inspiration for this recipe came from extra salsa verde from our favorite Mexican restaurant and some chicken breasts. Barb L.

Servings: 4


1 Tbsp Flying Olive Garlic, Chipotle, Cilantro and Roasted Onion, a Single Varietal, or a Combination of Choice

1 bound chicken breasts (2-4)

2 tsp garlic powder

2 tsp ground cumin

2 tsp ground coriander

½ tsp Sea salt

¼ tsp black pepper

1-2 cups roasted tomatillo salsa (store-bought or homemade), divided

1 Tbsp of chopped cilantro and 1 sprig, for garnish, if desired

1 Tbsp of toasted pepitas (pumpkin seeds), for garnish, if desired


Heat the oven to 350 degrees.

Heat the Flying Olive EVOO of Choice in a heavy-bottomed skillet over medium-high heat.

Mix the garlic, cumin, coriander, salt, and pepper in a small bowl. Rub generously all over the chicken. Brown the chicken on both sides, about 2-3 minutes per side.

Using a little Flying Olive EVOO, grease a non-reactive pan (such as glass) large enough to hold all the chicken. Place the chicken in the dish. Pour 1 cup of the salsa verde over the chicken.

Cover with a top or aluminum foil and cook for about 25-30 minutes. The internal temperature of the chicken should be165 (this will depend on the size of your chicken pieces). Remove from the oven and let sit a few minutes.

You can either serve the chicken breasts whole, or slice them. Serve the chicken with the extra salsa verde and the cilantro and pepitas, if desired, for garnish. (Note: Leftovers? Use on a salad or in tortilla shells with lots of condiments. Yum!)

Submitted by Barb L.