Quick Salsa Verde Chicken

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Serves 6 | Prep/Cook Time: 35 Min
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Calories
630
Protein
47g
Sodium
600mg
Sat.Fat
10g
INGREDIENTS
1 pkg. (about 2 3/4 lbs.) PERDUE® HARVESTLAND® Chicken Thighs
1 container (6 ounces) purchased pesto
1/3 cup finely chopped fresh mint
3 tablespoons lemon juice
1 tablespoon capers (optional)
1 cup fresh bread crumbs (about 2 ounces firm bread, crumbled or whirled in processor)
INSTRUCTIONS
Step 1: 
Preheat oven to 400°F. Line a baking sheet with aluminum foil. Remove skin from chicken. 
Step 2: 
To make salsa verde: Drain any standing oil from pesto. In a small bowl, combine pesto, mint, lemon juice, and capers if using.
Step 3: 
Transfer 1/4 cup salsa to a medium bowl and add chicken. Reserve remaining salsa verde to serve alongside chicken, or for another use. Toss chicken with the 1/4 cup salsa in bowl to evenly coat.
Step 4: 
Place chicken on prepared pan. Gently press bread crumbs evenly on top of chicken thighs. Bake until internal temperature of thigh is 180°F.
Perdue