Salsa Verde Chicken Bake, Green Salsa Chicken
- 1 1/4 to 1 1/2 pounds boneless skinless chicken breasts
- 1 3/4 cups (1 15-ounce jar) tomatillo salsa verde
- 4 ounces grated Monterey jack and/or pepper jack cheese
- 1/2 cup chopped fresh cilantro (optional)
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