Ingredients:

• 1  15oz can diced tomatoes
• 1/4 cup chopped red onion (about 1/2 of a small onion)
• 3 garlic cloves, smashed
• From a can of Chipotle peppers in adobo sauce:
  • 2 large chipotle peppers, chopped
  • 1 tablespoon adobo sauce
• 1 teaspoon lime juice
• 1 teaspoon kosher salt
• 1 1/2 pound boneless, skinless chicken breasts, trimmed of fat and cut into 1″ pieces
• 4 oz coarsely shredded Monterey Jack cheese

Instructions:

• Preheat oven to 350 degrees
• Put everything but the chicken and cheese in the blender (the tomatoes, onion, garlic, peppers, adobo, lime juice and salt) and pulse a few times.  Just get rid of big chunks, it shouldn’t be smooth.
• Place the chicken in a small (9″ X 9″) casserole dish.
• Pour salsa over the chicken, stir to coat, then spread chicken into an even layer
• Cover with aluminum foil and bake for 30 minutes
• Remove the foil and sprinkle cheese evenly on top and bake uncovered for 10 more minutes

Serve over rice

As of this posting, I have only made this once.  Carrie likes it a lot and wants it in rotation as-is.  However, I may try making it on the stovetop in a pan rather than baking, and I may sub crushed for diced tomatoes.  I’ll let you know how it goes.