DoubleUbea wrote: »
From @lwhitman208 in the Crockpot recipe thread.
Salsa Verde Chicken
4 boneless skinless chicken breasts
2 blocks Neufchatel cheese (low fat cream cheese)
1 jar salsa verde
8 hours on low or 5 hours on high
Shred the chicken and let sit to thicken for 10-15
Someone else said they made this in their Instapot.
alteredsteve175 wrote: »
The cream cheese is a great idea. I will try that next time. Thanks for sharing that
acpgee wrote: »
I like to grill on a cast iron griddle pan, and slice thinly to use in Vietnamese summer rolls. I serve this family style where everyone rolls their own at the table. You need to provide a bowl of water on the table for softening the rice paper wrappers. I like to provide a filler of cooked bean vermicelli mixed half and half with grated carrot. Also some shredded lettuce, and herbs such as mint, coriander and basil. You can make the nuoc cham sauce in the recipe below but it is also classic to serve with hoisin thinned down with soy, or a peanut satay sauce which are more calorific.https://www.theguardian.com/lifeandstyle/wordofmouth/2013/aug/07/how-to-make-perfect-vietnamese-summer-rolls
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