Fresca Chicken – Recipes from the Carolina Boondocks

Perfect for Summer Nights

• 2 Chicken Breasts Cut In Half Lengthwise
• 1 1/2 Cups Pico De Gallo Premade is fine
• 1/2 Tsp Ground Cumin
• 1/4 Tsp EACH Salt, Pepper and Badia Complete Seasoning
• 1 1/2 Cups Monterey Jack Cheese Shredded
• Fresh Cilantro and Lime for Garnishes

• Preheat the oven to 375˚F.Lay the chicken in a large baking dish and sprinkle with the cumin, Badia , salt and pepper.Cover chicken with the pico then top with cheese.Bake for 35-45 minutes or until the chicken is cooked throughinternal temp of 165˚F.Garnish with cilantro and Lime I serve with White Rice