Mexi-Greek Baked Chicken

This recipe appeared (untitled) in the January 2011 edition of "Relish," our local newspaper's insert magazine. Talk about the easiest recipe on the planet -- for that weeknight when you're just too tired to do *anything*! I served it with sweet potatoes (the sweetness is a perfect contrast to the tart-saltiness of the chicken recipe), and a tossed salad. Yummy, plus easily cut in half if there's just one or two of you.

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 2  lbs chicken thighs, boneless and skinless
• 1 1⁄2 cups salsa verde (La Victoria medium chunky if you can find it!)
• 3⁄4 cup feta cheese, crumbled

Directions

1. Place chicken thighs in a roasting pan or pyrex glass dish. Pour salsa verde over the top and sprinkle with crumbled feta cheese.
2. Bake in a preheated 375 degree oven for 40 minutes.