Mexican Chicken Bake

By Dottiejk

Ingredients

• 2 tablespoon vegetable oil
• 4 boneless, skinless chicken breasts
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• salt and pepper to taste
• 4 ounces mexican cheese blend; shredded
• 1 cup Salsa

Preparation

Step 1

Preheat oven to 350°F.

Heat vegetable oil in a large skillet over medium heat. Season one side of
chicken breasts with half the cumin, half the garlic powder, salt and black
pepper; arrange chicken breasts with the seasoned sides down in the hot
oil. Saute until chicken is lightly browned on the bottom, 4 to 5 minutes.

Season the top of each chicken breast with the remaining cumin, remaining
garlic powder, salt and black pepper. Flip chicken and cook until other
side is lightly browned 4 to 5 minutes. If the skillet gets dry, pour in
just enough juice from the salsa to keep it from burning.

Transfer chicken breasts to a baking dish; sprinkle with Mexican cheese
blend. Loosen all the drippings from the skillet with a little more juice
from the salsa and pour on top of chicken breasts. Spoon salsa over cheese
layer.

Bake chicken breasts until no longer pink in the center and the juices run
clear, 20 to 25 minutes. An instant read thermometer inserted into the
center should read at least 165 degrees°F.