Friday, October 4, 2013

Baked Chicken with Salsa Verde and Mozzerella Potatoes

Baked Chicken With Salsa Verde and Mozzerella Potatoes

This was a pretty simple dish with tons of flavor.  There are many variations of both the chicken and the way that is cooked as well as various recipes on the Salsa Verde.  I prefer to use chicken thighs instead of a whole chicken however I sometimes will go both ways (so to speak) on it.

My way of doing this is somewhat Italy meets Mexico.  I love the mixture of flavors.  The Italian seasonings as well as the freshness of Cilantro for the Salsa Verde.  I hope you try it and I hope you like it.  If you like it, send me $500...Just kidding.  So put on some Steely Dan (Goucho is a good choice), get your favorite beverage, Cabernet, Guiness perhaps or even a Dr. Pepper, I'm not here to judge,  and get cooking!  Enjoy...