This was perfect for a fresh dinner for 2 (or 3), a great way to jazz up plain old chicken breasts! I love making different herb mixes, this one is pretty easy and you can make extra to use for other recipes.
You start by making the herb mix, I recommend making this earlier in the day or a day ahead of time so that it has time to really meld. You can use your cilantro stems, they have more flavor and since you are going to buzz them up, you don’t need to worry about it looking pretty. Put about a cup of cilantro and 2 garlic cloves in a food processor and buzz it up so it chops it all. Add 2 tbsp of oil, I used garlic infused oil, to the mix along with a little salt and buzz it up again. It is going to be a little chunky, let it sit in the fridge for a couple hours.
Pre-heat the oven to 375, and place 1 lb of chicken in a greased baking dish, salt and pepper it (I use Tastefully Simple’s Ultimate Steak Seasoning) and spread herb mixture on top of the chicken. Using a fork (so you don’t get the extra moisture) scoop the pico de Gallo onto the chicken and top with pepper jack cheese. Bake uncovered for 40 minutes, until chicken reads 165 degrees.
For those of you counting, this comes out to 5 Weight Watchers smartpoints for 1/3 of the recipe.
Cilantro Chicken Fresco
- 1 Cup Cilantro
- 2 Cloves Garlic
- 2 Tbsp Oil
- 1 lb Chicken Breasts
- 1 Cup Pico De Gallo
- 1 1/2 oz Pepper Jack Cheese
In a food processor, combine cilantro, garlic, oil, salt and pepper. After mixture is buzzed up, place in the refrigerator for a couple hours.
Place chicken in a greased baking dish, add salt and pepper and layer herb mixture on top of the chicken. Fork the pico de Gallo on top of the chicken and layer cheese on top.
Bake for 40 minutes, until internal temperature is 165 at 375.