In a large skillet add the olive oil. Once the oil is shimmery and hot, add the chicken. Cook on both sides until the chicken is browned, about 3 minutes per side. It does not have to be fully cooked through as it will finish in the oven. You're just looking to sear/brown the chicken on each side.
In a baking dish, add 1 cup of the salsa at the bottom of the dish, place the chicken on top, and add the rest of the salsa on top of the chicken.
Sprinkle the shredded cheese on the chicken breasts.
Bake for 20 minutes or until the internal temperature of the chicken reaches 165˚F. The exact timing will depend on the size of the chicken breasts.
Serve immediately. Garnish with fresh cilantro if desired.
I recommend using low-sodium salsa to keep the dish from getting too salty.
You can use any type of shredded cheese that you like.
If you're not a fan of cilantro, you can leave it out or substitute another fresh herb like parsley or oregano.
Refer to the article above for more tips and tricks.The calories shown are based on the cake being cut into 9 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.