Chicken Breast on the Bone with Spanish Salsa Verde
Following the French, I agree that sauces play the most important role in the kitchen. Just by replacing one sauce for another you can create a French, Italian, Moroccan, or Mexican dish.
Some sauces are not just good – they are magical. Let’s talk about wonderful Spanish salsa verde, a jar of which I now always keep in my refrigerator.
Simple and easy to prepare, this sauce could transform ordinary dish into a great and flavorful one. Just imagine: a spoon of the emerald paste smeared on toast will make a great appetizer; a dash of the sauce drizzled on shrimp-and-avocado will create a delicious salad or appetizer; a dollop of salsa added to a bowl of soup will produce a flavorful dish; and the bland taste of the cod fish will have a new life with Spanish salsa. Simple chicken breasts marinated in Spanish salsa verde will look stunning and taste great. And it is so easy to cook them!
- 2 chicken breasts on the bone
- 1/3 – ½ cup Spanish salsa verde
- Black pepper
Sprinkle chicken breasts with salt and black pepper. Generously cover them with salsa verde. Breasts could be cooked immediately or, for a better aroma and taste, they could be marinated in a refrigerator for 2 to 24 hours. Take them from the fridge 30 minutes before cooking.
Preheat oven to 425 F (220 C).
Place the breasts on a baking pan skin side up. Cover with foil and bake for 20-25 minutes.
Remove the foil and continue to cook for 15-25 minutes more, basting chicken pieces with their juices.
Remove from the oven. Cover with foil and let stand for about 5 minutes. Transfer to a platter, pour the juice over.
Cook with pleasure!