Easy Mexican Chicken

Patty Mae's Note:

This easy dish is also hot, spicy, and delicious! I use Goya pico de gallo because I think it's the best of the bottled salsas. When I'm in an industrious mood I use homemade fresh salsa. I serve it with cornbread and a tossed salad.

• Total Time: 1 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• 1/2 teaspoon dried chipotle powder
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1 tablespoon salt
• 1 teaspoon garlic powder
• 1 1/2 lbs boneless skinless chicken breasts
• 1 (17 5/8 ounce) bottle goya pico de gallo, salsa
• 6 -8 ounces jalapeno jack cheese, grated

Directions:

1. Preaheat oven to 350°F.
2. Combine the chipotle, cumin, oregano, salt, and garlic powder and process in a blender or food processor until oregano is pulverized.
3. Cut each chicken breast into 3 or 4 pieces lengthwise.
4. Sprinkle the herb mixture liberally on all sides of the chicken pieces.
5. Place the chicken in one layer in a greased casserole dish.
6. Pour the entire bottle of salsa over the chicken.
7. Bake for about 45 minutes then spread the grated cheese over the top of the salsa.
8. Bake another 15 minutes or until chicken is done and cheese is bubbly.