Mexican Chicken - cooking recipe

Ingredients

boneless chicken breasts
1 jar Old El Paso salsa (mild, medium or hot, depends on amount of hot lips desired)
tortilla chips
grated Monterey Jack cheese or Monterey Jack with jalapeno

Preparation

Brown breasts in hot oil briefly.
Drain oil.
Top breasts with salsa (12 to 16 ounce jar or more, according to number of breasts).
Cook, covered; simmer 30 minutes.
Transfer to serving plate, careful to keep salsa on top.
Top with broken up tortilla chips, then sprinkle with Monterey Jack, the more the merrier. Place in microwave to melt cheese.
Serve over rice.
Yummy!