Ingredients:

• 3-4 chicken breasts (3 if large, 4 if small to medium size)
• 1/2 tsp salt
• 1/2 tsp onion powder
• 1/2 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 4 oz cream cheese, softened
• 2 c (16oz jar) salsa verde (we like Herdez mild)
• 2 c shredded monterrey jack

Instructions: 

1. Preheat the oven to 400 degrees. 
2. Prepare the chicken by cutting each chicken breast in half horizontally (i.e. chicken cutlets). Place the chicken cutlets into a plastic gallon bag. 
3. In a small bowl combine all the spices. After the spices are mixed, add the olive oil and stir to combine. Pour the seasoning into the bag with the chicken. Shake the bag to cover the chicken in seasoning. Then, place the bag flat on the counter, spreading the chicken evenly, and massage the seasoning into each chicken piece. 
4. Remove the chicken from the bag and place in a 9×13 dish in a single layer. 
5. Slice the cream cheese into small slices and place on the chicken and evenly distribute the cream cheese on the chicken. It will require the back of a spoon or your fingers to spread it on each piece. Don’t worry about it looking pretty. 
6. For the next layer, pour the salsa verde evenly over the chicken. Then, sprinkle the shredded cheese on top.
7. Bake the chicken for 28 to 30 minutes, until the chicken reaches 165 degrees. Serve warm. We like to eat our Salsa Verde Chicken dish with rice, tortillas or blue corn tortilla chips.