Here’s hoping you have a wonderful August, and as always, bon appétit!
Salsa Verde Chicken
16 oz jar of tomatillo salsa
4 boneless, skinless chicken breasts (around 1-1.5 lbs.)
2 cups shredded Monterey Jack cheese
3/4 cup chopped tomatoes
1/3 cup chopped cilantro
Salt and pepper
Cooked white rice (I prefer Jasmine)
Preheat oven to 400 degrees.
In an 8x11 baking dish, layer 1/2 of the salsa. Place chicken breasts side by side on top of salsa.
Sprinkle with salt and pepper. Top with remaining salsa.
Bake for 40 minutes, or until chicken is cooked through.
Remove from oven, top with cheese, and place under broiler for a few minutes until cheese is brown and bubbly.
Place chicken on a bed of rice, and top with tomatoes and cilantro. Serve immediately.
Mini Pecan Sticky Rolls
1/3 cup packed light brown sugar
1/3 cup butter
2 tablespoons light corn syrup
1 teaspoon milk
1 can refrigerated crescent rolls
1 tablespoon sugar
1 teaspoon cinnamon
3/4 cup chopped pecans
Preheat oven to 375 degrees.
In a small sauce pan over low-medium heat, combine butter, sugar, corn syrup, and milk. Stir until melted and completely combined.
Spray a 9-inch cake pan with cooking spray and pour in sugar/butter mixture. Evenly sprinkle pecans on top.
Take the four rectangles of crescent rolls and pinch seams to make solid rectangles. Evenly divide the sugar/cinnamon on one side. Roll up, starting on the long side. Pinch edges to seal. Cut each roll into 9 pieces and place (starting in the middle and working out) in the prepared dish.
Cook for 15-18 minutes or until golden brown. Remove from oven and let sit for 1 minute, then invert onto serving plate. Serve immediately.
Amy Poore is a Tuscaloosa mom, a wife, and a foodie. To see more of Amy's delicious recipes, visit her blog, Poore Amy, at pooreamy.com.