Four medium boneless, skinless chicken breasts (or eight b/s thighs)
1 can chili with beans
1 can diced or stewed tomatoes
1 cup (or more!) shredded cheese
Salt & pepper
Place chicken in an ungreased baking dish. Top with tomatoes. Season to taste with italian seasonings, salt and pepper. Bake, uncovered, at 350 degrees for 50 minutes.
Remove from oven and carefully drain off the majority of the liquid using a spoon or ladel (this is what I do, anyway, it doesn’t hurt anything to leave the liquid in). Spoon chili over each chicken breast and return to the oven for 10 more minutes. Remove from oven, top with cheese, and return to oven for five more minutes.
Recommended served with rice.