Salsa & Monterey Jack Baked Chicken

Serves 4

4 boneless and skinless chicken breasts
1/2 cup mayonnaise
3/4 cup Italian bread crumbs 
                or plain crumbs with 1 teaspoon Italian Seasonings
Vegetable cooking spray
1 cup medium chunky salsa
1 cup shredded Monterey Jack cheese

Preheat oven to 425 degrees. Pound chicken breasts between two sheets of plastic wrap or in a plastic bag until about 1/4 inch thick. Coat them on both sides with the mayo. Drag breasts in breadcrumbs until evenly coated. Spray a 9" X 13" baking dish with cooking spray. Arrange the coated chicken breasts in the dish. Bake uncovered for 20 minutes. Take out of oven. Top each piece of chicken with salsa and sprinkle with cheese. Return to oven for 5 minutes. Serve with sour cream and/or freshly sliced avocadoes on the side. Yum!

You can use Cheddar or Swiss or Mozzarella or Parmesan cheese on top. Another option is to cut the chicken in bite-size pieces, then spread with mayo and put in bag with the crumbs to coat. If you cut into small pieces, reduce the baking time by 5 minutes during the first time in the oven.

This recipe is shared March 18-22, 2013
on NewsTALK 94.3 FM, AM 570 WKYX, AM 1560 WPAD,
AM 1450 WDXR, and AM 1320 WNGO.
Ro's recipes are sponsored by SuperValu Foods
on Lone Oak Road in Paducah, KY.
Check out more recipes online at: www.supervalupaducah.com