Pollo Salsa Verde

 1. 4 medium chicken breasts

2. 1 (15 ounce) jar salsa verde, or 2 cups homemade salsa verde

3. 1/2 cup shredded Tex-Mex cheese blend

4. 1/2 cup chicken bone broth

5. 1/2 tsp garlic powder

6. 1/2 tsp chili powder

7. 1 Tbsp olive or avocado oil

8. Sea salt and freshly ground black pepper, to taste

9. Fresh cilantro, chopped to taste

10.  Fresh lime slices, to garnish

11.  Optional: thinly sliced scallions, to garnish

1. Preheat your oven to 400 degrees Fahrenheit.

2. Sprinkle the chicken breasts with garlic powder, chili powder, sea salt and pepper, then rub it into the chicken, on all sides.

3. Heat oil in an oven-proof skillet over medium heat.

4. Carefully place your seasoned chicken cutlets into the hot oil and sear each side until golden brown, about 3 minutes on each side.

5. Once the chicken is nicely browned, transfer to a plate.

6. Next, pour the broth into your skillet.

7. Add salsa and cook on medium, while scraping any browned bits on the bottom of the pan. Bring to a low simmer.

8. Nestle your chicken back into the bubbling sauce and let it simmer until cooked through and liquid is reduced by at least half.

9. Carefully spoon your hot bubbling sauce on top of the chicken several times during cooking.

10. Once the sauce is thickened remove from the heat and sprinkle cheese on top.

11. Transfer the skillet into your preheated oven and bake for 3-4 minutes or just until cheese is nice and melty.

12. Remove from the oven, add garnishes and serve.