How to turn chicken breasts and green salsa into a glorious salsa verde? You'll need 20 minutes, some cream cheese and a little cilantro.
What You Need
Original recipe yields 6 servings
1 cup green salsa
2 oz. PHILADELPHIA Cream Cheese
6 boneless skinless chicken breasts (1-1/2 lb.)
1 Tbsp. chopped fresh cilantro
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Let's Make It
Blend salsa and cream cheese in blender until smooth.
Cook chicken in skillet on medium-high heat 2 min. on each side or until browned on both sides. Top with salsa mixture; cover. Cook on medium-low heat 8 min. Uncover; cook 5 min. or until chicken is done (165ºF).
Top with cilantro just before serving.
Serve with hot cooked rice mixed with peas, corn and diced carrot blend.
Shred any remaining chicken and serve with warm corn tortillas.
Serve with hot cooked long-grain white or brown rice and a steamed vegetable, such as peas or green beans.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 3g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.