Chipotle Salsa Baked Chicken

• 1 15-ounce can fire roasted tomatoes (or canned whole or crushed tomatoes if fire roasted are not available)
• 1/4 cup chopped red onion
• 1 clove garlic, chopped
• 1/2 cup, packed, chopped fresh cilantro
• 2 chipotle chili peppers in adobo, plus 1 teaspoon adobo sauce (less or more to taste)
• 1 teaspoon lime juice
• 1 teaspoon kosher salt
• 1 1/2 pound boneless, skinless chicken breasts (or thighs), trimmed of excess fat, cut into 3-inch wide pieces
• 4 ounces grated or sliced Monterey jack cheese

1. 1 Place tomatoes, onion, garlic, cilantro, chipotle peppers and adobo, lime juice and salt in a blender or food processor. Pulse a few times so there are no more large chunks of anything, but not so much so that the salsa is completely smooth.
2. 2 Preheat the oven to 350u0b0F. Place the chicken pieces in a casserole dish, just large enough to fit them all in a single layer (about 8x10-inches). Spread the chipotle salsa over the chicken pieces, turning the chicken pieces to coat them all over with the salsa.
3. 3 Cover with aluminum foil and bake for 25 minutes (30 minutes for thighs). Remove the foil, and sprinkle or layer the cheese over the chicken. Bake uncovered for 10 minutes more.
4. Serve over rice, pasta, or with tortillas on the side, along with chopped avocado, more cilantro, crema fresca or sour cream.

fire roasted tomatoes, red onion, clove garlic, fresh cilantro, chili peppers, lime juice, kosher salt, chicken breasts, cheese

Taken from www.epicurious.com/recipes/member/views/chipotle-salsa-baked-chicken-52432661 (may not work)