4boneless skinless chicken breasts,pounded to an even thickness
1/2teaspoonground cumin
1/2tablespoonchili powder,or to taste
1/2teaspoonpaprika,or to taste
1/2teaspoongarlic powder
salt and fresh ground pepperto taste
1½cupsChunky Salsa<-- click for Homemade Salsa Recipe (you can also use store-bought Chunky Salsa)
1 cupsshredded cheddar cheese,(I use a mix of white and yellow cheddar)
Instructions
Preheat oven to 375˚F.
Heat olive oil in a large skillet.
Pound chicken breasts to an even thickness and season with cumin, chili powder, paprika, garlic powder, salt, and pepper.
Transfer to skillet and cook for 2 minutes per side, or until just browned.
Spread about 1/2 cup salsa on the bottom of a baking dish.
Arrange browned chicken breasts on top of salsa and add the remaining salsa over the chicken breasts.
Bake uncovered for 30 minutes, or until chicken is done. Use a thermometer to check for doneness - chicken is done when internal temperature reaches 165˚F.
Remove from oven and sprinkle with cheese.
Bake for 3 to 4 more minutes, or until cheese is melted and bubbly.
Remove from oven and let stand 5 minutes before serving.
Video
Notes
HOW TO STORE BAKED CHICKEN
Store leftover chicken in an airtight container and keep in the fridge for up to 4 days.