Salsa Verde Chicken Bake
1 1/4 to 1 1/2 pounds boneless skinless chicken breasts
1 3/4 cups tomatillo salsa verde
4 ounces grated Monterey jack and/or pepper jack cheese
1/2 cup chopped fresh cilantro
Preheat oven to 350 degrees F.
Cut the chicken breasts into halves. Line a 1 1/2 to 2 quart casserole baking dish with the chicken pieces. Try to cover the bottom as completely as you can with the chicken. the chicken pieces with the salsa verde. Cover completely, there should be no exposed chicken or it will dry out. Bake in a 350 degrees F oven for 25-30 minutes. If you have a meat thermometer, use it. The chicken should be removed from the oven when the internal temperature of the breast meat reaches 150 degrees F. Sprinkle cheese over the chicken, increase the oven heat to 400 degrees F and return to the oven for another 5-10 minutes, enough time for the cheese to melt and the sauce to get bubbly. Remove from oven. Serve immediately. Spoon over cooked rice or quinoa. Sprinkle with chopped fresh cilantro. Serve with tortilla chips for crunch if you would like.