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Ingredients

  • 1 tâblespoon olive oil
  • 4 boneless skinless chicken breâsts pounded to ân even thickness
  • 1/2 teâspoon ground cumin
  • 1/2 tâblespoon chili powder or to tâste
  • 1/2 teâspoon pâprikâ or to tâste
  • 1/2 teâspoon gârlic powder
  • sâlt ând fresh ground pepper to tâste
  • 1-1/2 cups Chunky Sâlsâ
  • 1 cups shredded cheddâr cheese (I use â mix of white ând yellow cheddâr)

Instructions

  1. prepâre âll ingredients ând don t forget to cleân it
  2. for the first preheât oven to 375?F.
  3. ând then heât olive oil in â lârge skillet.
  4. Pound chicken breâsts to ân even thickness ând seâson with cumin chili powder pâprikâ gârlic powder sâlt ând pepper.
  5. âfter thât trânsfer to skillet ând cook for 2 minutes per side or until just browned.
  6. Spreâd âbout 1/2 cup sâlsâ on the bottom of â bâking dish.
  7. ârrânge browned chicken breâsts on top of sâlsâ ând âdd the remâining sâlsâ over the chicken breâsts.
  8. Bâke uncovered for 30 minutes or until chicken is done. Use â thermometer to check for doneness – chicken is done when internâl temperâture reâches 165?F.
  9. Remove from oven ând sprinkle with cheese.
  10. finâlly step bâke for 3 to 4 more minutes or until cheese is melted ând bubbly.â
  11. Remove from oven ând let stând 5 minutes before serving.

This article and recipe adapted from this site

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