Ingredients :
- 6 Skinless chicken breasts (season with salt and pepper)
- 1 Jar Mild salsa (about 2 cups)
- 1 cup shredded cheese, Mexican blend
Method :
- Preheat oven to 425°F
- Take a 8x8 baking dish or 9x13, depends how big your chicken breasts are (mine were fairly small), you can spray it with cooking spray if you want, but I didn"t, and carefully place the chicken in the dish. Spoon some of the leftover salsa (from the crockpot) over the chicken and sprinkle evenly with the cheese.
- Bake for 15 minutes or until it"s nice and golden brown, and you"ll see the sauce and cheese bubbling.
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