Pico De Gallo Chicken

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!

• Ready In: 55 mins
• Serves: 4

Ingredients

• 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
• 1⁄2 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!