2 thin chicken breast cutlets (I buy the cutlets, but you can also cut a regular chicken breast in half to make thinner)
1/4 tsp each of chili powder, cumin, paprika, garlic powder, salt and pepper
About 1/2 cup of Pico de Gallo (see Pico de Gallo recipe below)
4 slices of fresh mozzarella
Extra cilantro for garnish
Pre-heat the oven to 375 degrees Fahrenheit. Spray glass baking dish with nonstick cooking spray.
Season the chicken breasts with the cumin, chili powder, paprika, garlic powder, salt and pepper. Place in baking dish.
Spread about 1/4 cup of the fresh Pico de Gallo on top of each cutlet.
Top each cutlet with 2 slices of fresh mozzarella cheese. (You could use shredded cheese here if you don’t have fresh mozzarella. 1/4 cup of shredded cheese on each cutlet).
Bake in the oven for 25-30 mins. The thicker your chicken is, the longer it will take to cook. You want the chicken to reach an internal temperature of 165 degrees Fahrenheit.
When the chicken was just about done, I turned on the broiler and kept an eye on it until the cheese was just starting to brown. Remove from the oven and let slightly cool.
Serve up with some fresh cilantro, rice or corn. Mmm so tasty!!
I make this for dinner all the time! It comes together so quickly and has such great flavor. The Pico de Gallo makes it so fresh and satisfying. It pairs great with sweet corn, Mexican flavored rice or refried beans.