You will need:
Boneless, skinless chicken breasts (one per person)
Salsa (purchased mine from Colleyville Farmer's Market - check them out here)
One slice of Monterey Jack cheese per chicken breast (I like buying the block cheese and always slicing/grating my own so there is no nasty, powdered preservatives or other additives)
Garlic salt and black pepper, to taste
Seriously, way too easy for being this delicious! I preheated the oven to 350 degrees. Next, line a baking sheet with aluminum foil and I also sprayed a little cooking spray to prevent sticking. Add your chicken to the baking sheet, season with salt and pepper. Bake for about ten to fifteen minutes, or until chicken is cooked through and juices are clear.
Remove the chicken from the oven, top with the salsa, then the Monterey Jack cheese. Stick back in the oven for about five more minutes or until the cheese is melted.
I can't wait to try other variations using different sauces: salsa verde, chimichurri sauce, mole sauce, some different cheeses such as cotija, pepper jack, queso fresco. Heck, I bet I could even make a bruschetta version topped with parmesan cheese, or maybe a mediterranean version with capers, olive tapenade and some feta cheese. The possibilities are endless!
I served this with steamed rice, baked plantains and a green salad. So easy, maybe took thirty minutes from start to being on the table.
© Cruzin' Thru | 2013