#Salsa #Fresca #Chicken

I leave it uncovered while baking. If it starts to brown too much (this doesn’t happen in my oven, but some may cook differently) you can loosely cover with foil for the remainder of the cook time.

Salsa Fresca Chicken


INGREDIENTS

• 2 lbs chicken breast boneless skinless
• 1/4 tsp cumin
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 2 cups fresh pico de gallo
• 1 cup monterey jack cheese shredded
• Garnish
• Fresh cilantro chopped

INSTRUCTIONS

• Preheat the oven to 375˚F.
• Lay the chicken flat in a large baking dish and sprinkle evenly with the cumin, garlic, salt and pepper.
• Cover chicken with the pico then top with cheese.
• Bake on middle rack for 35-45 minutes or until the chicken is cooked through (internal temp of 165˚F.
• Garnish with chopped cilantro, and serve hot with your favorite side dish.

RECIPE NOTES:

You can cut the chicken in half, chunks, or use chicken tenderloins in lieu of full chicken breasts to make serving easier. Cooking time may be reduced.
Leftovers can be placed in an airtight container in the refrigerator for up to 3 days or in the freezer for up to a month.

full recipe : easyfamilyrecipes