Pico De Gallo Chicken

K Conway2's Note:

This is my version of a chicken dish that I order at a local Mexican restaurant. The Restaurant grills the chicken, but it comes out more moist if it's baked. Serve it with Spanish rice and beans - it's good!

• Total Time: 55 mins
• Prep Time: 10 mins
• Cook Time: 45 mins

Ingredients:

Servings: 4

• 4 boneless skinless chicken breasts
• 6 ounces pico de gallo (I buy it already made in the produce section)
• 1 tablespoon olive oil
• 2 limes
• ½ teaspoon cumin
• salt
• pepper
• 4 -8 slices monterey jack cheese (I prefer 2 slices per chicken breast)

Directions:

1. Put the chicken breasts in a baking dish.
2. Rub the chicken with the olive oil, add three quarters of the pico de gallo and the juice from 2 limes.
3. Evenly sprinkle the cumin, salt and pepper over the chicken.
4. Bake at 350 degrees 35-40 minutes or until done.
5. Remove the chicken from the oven (you might want to drain it a little) and place 1 or 2 slices of Monterey Jack Cheese over each chicken breast.
6. Put the chicken back in the oven for 3-4 minutes to melt the cheese.
7. When the chicken is done, garnish with the remaining pico de gallo and serve!