We have had the leprechaun in years past, green pancakes, footprints, the works. One year we even caught the leprechaus shadow. This year. I wasn't feeling up to that. I found the kids green shirts in the laundry baskets and topped out at that. We have had a lot of medical issues lately. But the guilt and desire to do something set in. I love holidays! I had found a few ideas and recipes and made the choice to put in that effort and push through the pain for my family. So I made a nice dinner:
Yes, disposable dishes are a must right now.
And I had already made a banner! Ya! I love banners! The kids loved the meal and want it as a tradition! Hyrum did a great job with the shiscabobs. Which I have no idea how to spell...
SPICY SALSA VERDE CHICKEN
PREP TIME
1 hour
COOK TIME
10 mins
TOTAL TIME
1 hour 10 mins
A bright, refreshing and spicy green salsa recipe served over grilled chicken.
Author: Gina Matsoukas
Serves: 4
INGREDIENTS
1 cup basil leaves, packed
1 cup cilantro, packed
½ cup parsley, packed
½ jalapeno pepper, chopped
2 cloves garlic
1 small shallot ,chopped
zest of 1 lime
juice of ½ lime
3 tablespoons orange juice (fresh is best)
salt & pepper
1 lb. chicken breasts
extra virgin olive oil for grilling
INSTRUCTIONS
Combine all ingredients except chicken in a blender.Blend until puréed.Combine chicken breasts with half the salsa mixture in a large bowl, toss to coat, cover and refrigerate for at least an hour, up to overnight.Heat a stove top grill pan (or outdoor grill if it’s not 8 degrees where you are) over medium heat and grease with extra virgin olive oil.Place chicken breasts on grill pan and cook for about 5-7 minutes per side or until chicken is cooked through. This will depend on how thick your chicken is.Once cooked through, remove from grill pan and spoon remaining salsa over the top of each chicken breast.Serve with a lime wedge and garnish with cilantro.
It was delish! And Brad loved the cilantro!
Happy St Patricks Day!