Pepper Jack Chicken

• 3 thawed boneless chicken breasts (the skin may be on or off depending on eater's preference)
• 1 teaspoon salt or 1 teaspoon salt substitute
• 1 teaspoon dehydrated dried rosemary (basil and oregano make fine substitutes for rosemary)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 3 slices monterey jack pepper cheese
• 3 slices tomatoes (thin slices)

1. Thaw and clean chicken, tenderize with a mallet or something.
2. preheat oven to 425; place foil in the bottom of a baking pan (this eliminates a lot of pan scrubbing afterwards) and put a rack on top of the foil. place entire pan into the oven to preheat for 10 to 15 minutes.
3. sprinkle spices on chicken evenly and bake in oven for 30 minutes turning once after 15 minutes,.
4. prepare tomato and cheese topping. slice tomatoes in less than 1/4 inch slices.
5. after 30 minutes, remove chicken from oven to ensure it is cooked thoroughly. turn on broiler.
6. place 1 slice of cheese per breast and centered, and 1 slice of tomato on top of the cheese and return to oven for broiling.
7. broil in oven for approximately 4 minutes or until cheese has slightly melted and tomato is slightly crispy on the edges. (trust me, it's delicious).
8. remove and enjoy.

chicken breasts, salt, rosemary, garlic powder, black pepper, pepper cheese, tomatoes

Taken from www.food.com/recipe/pepper-jack-chicken-350184 (may not work)