Ingredients:

• 1 tablespoon olive oil
• 1 1/2 – 2 lbs. chicken breasts, boneless and skinless pounded down to 1″ thickness
• Ground cumin
• Chili powder
• Paprika
• Garlic powder
• salt and fresh ground pepper, to taste
• 1-1/2 cups Chunky Salsa (the thicker the better)
• 1 cup cheddar cheese, shredded
• 1/2 cup Mozzarella cheese, shredded
• rice, for serving if desired – cook with chicken stock instead of water and add dehydrated onion for more flavor

Directions:

1. Preheat oven to 375˚ degrees. Prepare a casserole dish by adding 1/2 cup of salsa to the bottom of the dish and spreading to cover the dish.
2. Heat olive oil in a large skillet over medium heat.
3. Season  the chicken breasts by sprinkling with cumin, chili powder, paprika, garlic powder, salt, and pepper.
4. Place the chicken breasts in the skillet and cook for 2-4 minutes per side, or until just browned.
5. Once the breasts are browned lay the  chicken breasts on top of salsa and add the pour the salsa over the chicken breasts.
6. Bake uncovered for 25-30 minutes, or until chicken is done. Use a thermometer to check.
7. Remove from oven and sprinkle with cheese.
8. Bake an additional 5 to 10 more minutes, or until cheese is melted and bubbly.
9. Remove chicken from oven and allow to rest for 3-5 minutes before serving over rice if desired.