Monterey Jack Chicken Breasts
Monterey Jack chicken breasts turn a plain weeknight cut into something with a little Southwest character using only two additions. Freshly ground cumin gives the meat a warm, earthy edge, and the mild, creamy Monterey Jack melts smoothly over the top without overpowering it. Baking to a probe reading of 165°F keeps you from guessing, so the breasts stay moist rather than dry. The seasoning is gentle enough that children tend to eat it happily.
Instructions
Brush both sides of the chicken breasts with olive oil. Season each one generously with salt, freshly ground black pepper and 1 pinch of cumin.
Set the breasts in a large roasting pan and push a probe thermometer into the thickest part of one of them. Bake in the center of a 400°F oven until the thermometer reads 165°F.
Take the pan out and scatter the shredded cheese over the chicken. Return it to the oven just until the cheese has melted.
Serve the chicken while it is still warm.
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