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Fresca Chicken

Katt Price / Southern Farm and Kitchen
Perfect for Summer Nights
Course Main Course
Cuisine Mexican
Servings 4


  • 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 through
    internal temp of 165˚F.
    Garnish with cilantro and Lime
    I serve with White Rice
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