This recipe is so easy, it’s surprising how good it is. You just line a baking dish with chicken breasts, pour over plenty of salsa verde, bake, sprinkle with some cheese, bake some more, and presto wham-o you’re there! Serve over rice to absorb the sauce. It’s a little late in the season for fresh tomatillos to make the salsa verde, but it’s easily available jarred (look for it in the salsa section, or Mexican food section, of your grocery store) and thankfully with our ginormous tomatillo harvest this summer, we have plenty home canned in the pantry. Many thanks to my dear friend Bruce Maxwell, who came up with this recipe and urged me to give it a try. It’s perfect for a midweek meal. Enjoy!

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