Shredded Chicken Salsa Style

I bought some beautiful chicken breasts at the market the other day and wanted smething different, yet tastey. I also had a taste for tang but not too spicy, easy to make, and able to have enough left for leftovers for lunches or freezing. This is what we made.

• Ready In: 35 mins
• Serves: 6-8

Ingredients

• 5  chicken breasts (sliced if more than 1/2-inch thick)
• 1 (8 ounce) jar chunky salsa (heat style to taste)
• 1 (8 ounce) can tomatoes and green chilies
• 4  ounces mozzarella cheese, shredded (or cheese of choice)
• 2  tablespoons  minced garlic

Directions

1. if chicken is more than 1/2 in thick slice horizontally 1/2 inches or less or pound out to thickne.
2. place in a 9 x 13 pan.
3. pour tomatoes and chilis, and salsa, minced garlic over top.
4. cook in oven covered with foil for 30 min at 350°F.
5. put cheese over top last 5 min for melting.
6. check for doneness, then check at 5 min intervels til no longer pink inside.
7. cut to fit rolls, serve with salad and veggies.
8. enjoy.
9. served with Recipe #383271 and Recipe #202036 for rolls.