Recipe of the Week: Salsa Fresca Chicken

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Salsa Fresca Chicken


  • 2 lb chicken breast
  • ¼ tsp cumin
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp garlic powder
  • 2 cups fresh pico de gallo
  • 1 cup monterey jack cheese, shredded
  • Fresh cilantro, chopped



  1. Preheat oven to 375
  2. Lay the chicken flat in a large baking dish and sprinkle evenly with the seasonings
  3. Cover chicken with pico then top with cheese
  4. Bake on middle rack for 35-45 minutes or until the chicken is cooked through (internal temp of 165F)
  5. Garnish with chopped cilantro and serve hot with your favorite side dish.



  • I like to use homemade taco seasoning in place of the individual seasonings