- 4 boneless, skinless chicken breasts
- 1 (16oz) jar salsa verde (We like to use Herdez or Trader Joes)
- 1½ c. Monterey jack cheese, shredded (or to taste)
- ⅓ - ½ c. chopped cilantro (optional)
- Place chicken breasts evenly over the bottom of the bean pot and cover evenly with salsa verde.
- Cook at 375 degrees for about 1 hour. About 30 minutes before serving, sprinkle cheese evenly over chicken. Remove individual chicken breasts from Bean Pot, sprinkle with cilantro (optional) and serve!