Chicken Breasts With Tomatillo Salsa

• 4 boneless skinless chicken breast halves
• garlic powder
• salt and pepper
• 1/4 teaspoon cumin seed
• 1/2 medium onion, halved and sliced
• 1 (1 pint) jar tomatillo salsa (mild or hot)
• 4 slices monterey jack pepper cheese
• 1/4 cup loosely packed chopped cilantro
• 4 tablespoons sour cream
• 8 flour tortillas

1. Line baking tray with aluminum foil.
2. Place chicken breasts on foil.
3. Sprinkle with garlic powder, salt, and pepper to taste.
4. Sprinkle with cumin seed.
5. Place 1/4 of onion slices on each chicken breast half.
6. Cover all with tomatillo salsa.
7. Place another sheet of aluminum foil on top of chicken breasts and fold all four sides until sealed very tight.
8. Bake foil packet on tray in 375 oven for 30 minutes.
9. Remove from oven and carefully remove top foil sheet.
10. Place a slice of pepper jack cheese on each chicken breast half.
11. Sprinkle all with chopped cilantro.
12. Return to the oven uncovered.
13. Remove from the oven when cheese has melted.
14. Meanwhile heat tortillas.
15. Serve one chicken breast per person.
16. Place a tbsp of sour cream on top of each chicken breast half.
17. Serve with hot tortillas and refried or borracho beans.

chicken, garlic, salt, cumin, onion, salsa, pepper cheese, cilantro, sour cream, flour tortillas

Taken from www.food.com/recipe/chicken-breasts-with-tomatillo-salsa-44830 (may not work)