Quick Salsa Verde Chicken

Servings: 5

Cook Time: 35 minutes

As delectable as it is easy, this dish is made with a Mediterranean flair sure to please your whole family.


  • 1 pkg. HARVESTLAND® Fresh Chicken Thighs (about 2 3/4 lbs.)
  • 6 oz. Purchased pesto
  • 1/3 c. fresh mint — finely chopped
  • 3 tbsp. lemon juice
  • 1 tbsp. Capers
  • 1 c. Fresh bread crumbs — (about 2 ounces firm bread, crumbled or whirled in processor)



  1. Preheat oven to 400ºF. Line a baking sheet with aluminum foil. Remove skin from chicken.
  2. To make salsa verde: Drain any standing oil from pesto. In a small bowl, combine pesto, mint, lemon juice, and capers if using.
  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.
  4. Place chicken on prepared pan. Gently press bread crumbs evenly on top of chicken thighs. Bake until internal temperature of thigh is 180ºF.