Easy Mexican Chicken

1. Preaheat oven to 350°F.

2. Combine the chipotle, cumin, oregano, salt, and garlic powder and process in a blender or food processor until oregano is pulverized.

3. Cut each chicken breast into 3 or 4 pieces lengthwise.

4. Sprinkle the herb mixture liberally on all sides of the chicken pieces.

5. Place the chicken in one layer in a greased casserole dish.

6. Pour the entire bottle of salsa over the chicken.

7. Bake for about 45 minutes then spread the grated cheese over the top of the salsa.

8. Bake another 15 minutes or until chicken is done and cheese is bubbly.

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Nutrient	Quantity
Total fats	63.4477 g
Protein	142.7933 g
Carbohydrates	3.5282 g
Energy	1189.7307 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.5515 g
Water	473.0174 g
Aspartic acid	12.712 g
Calcium, Ca	104.8278 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0007 g
Lutein + zeaxanthin	18.883 g
Fiber, total dietary	0.712 g
Fatty acids, total saturated 22:0	0.0009 g
Carotene, beta	21.037 g
Niacin	67.5571 mg
Vitamin A, RAE	165.0624 g
Arginine	8.8767 g
Riboflavin	0.5922 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0035 g
Fatty acids, total saturated 20:1	0.6849 g
Glutamic acid	21.0471 g
Sodium, Na	434.1583 mg
Fatty acids, total saturated 16:1 undifferentiated	3.4064 g
Total lipid (fat)	63.4477 g
Manganese, Mn	0.2478 mg
Fructose	0.0152 g
Proline	6.5415 g
Fatty acids, total saturated 16:0	13.2986 g
Sucrose	0.0682 g
Choline, total	459.314 mg
Sugars, total	0.143 g
Serine	4.9773 g
Fatty acids, total saturated 10:0	0.0004 g
Fatty acids, total saturated 18:0	3.6871 g
Fatty acids, total saturated 20:4 undifferentiated	0.3402 g
Vitamin B-6	3.6717 mg
Selenium, Se	113.8172 g
Ash	7.181 g
Vitamin D	108.8623 IU
Fatty acids, total saturated 18:1 undifferentiated	21.8612 g
Pantothenic acid	5.4979 mg
Phenylalanine	5.5705 g
Copper, Cu	0.3033 mg
Betaine	60.1124 mg
Thiamin	0.4562 mg
Retinol	163.2934 g
Methionine	3.8346 g
Iron, Fe	6.7877 mg
Carbohydrate, by difference	3.5282 g
Phosphorus, P	1207.9305 mg
Folate, total	30.0676 g
Tocopherol, gamma	0.5303 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.068 g
Alanine	8.0937 g
Cholesterol	435.4492 mg
Valine	6.9636 g
Fatty acids, total saturated 18:2 undifferentiated	11.9121 g
Glycine	8.3741 g
Carotene, alpha	0.1 g
Glucose (dextrose)	0.0117 g
Fatty acids, total saturated 14:0	0.5452 g
Zinc, Zn	5.65 mg
Isoleucine	7.2475 g
Tocopherol, delta	0.0046 mg
Fatty acids, total saturated 12:0	0.0696 g
Fatty acids, total polyunsaturated	13.4168 g
Leucine	10.4637 g
Vitamin A, IU	599.8982 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.068 g
Folate, DFE	30.0676 g
Tryptophan	1.6173 g
Vitamin C, total ascorbic acid	0.2104 mg
Phytosterols	2.691 mg
Galactose	0.0008 g
Fatty acids, total polyunsaturated 18:1 c	0.0069 g
Tyrosine	4.6692 g
Vitamin B-12	2.3133 g
Vitamin K (phylloquinone)	3.2343 g
Fatty acids, total saturated	18.1461 g
Histidine	4.2613 g
Fatty acids, total monounsaturated	26.2929 g
Threonine	5.9258 g
Folate, food	30.0676 g
Vitamin D (D2 + D3)	2.7216 g
Cryptoxanthin, beta	0.035 g
Vitamin E (alpha-tocopherol)	2.0191 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1361 g
Fatty acids, total trans	0.7144 g
Magnesium, Mg	181.5203 mg
Lysine	11.763 g
Potassium, K	1577.6876 mg
Fatty acids, total polyunsaturated 24:1 c	0.0003 g
Cystine	1.8727 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 tablespoon	0	0	0
Garlic powder	1 teaspoon	10.261	2.2546	0.0226
Chicken breast	1.5 1/2	1170.2697	0	62.936
Oregano	0.5 teaspoon	1.325	0.3446	0.0214
cumin	1 teaspoon	7.875	0.929	0.4677
chipotle powder	0.5 teaspoon	0	0	0
pico de gallo	1 bottle	0	0	0
jalapeno jack cheese	6 ounces	0	0	0