PICO DE GALLO:

1/2 cup red onions
1/2 cup white onions
1 whole red pepper
1 whole green pepper
4-5 cloves garlic
whole bunch of cilantro
whole bunch of parsley or 4 tbsp. dried parsley
1 tbsp. vinegar
1 tbsp. olive oil

Preheat oven to 375°F.

Finely chop by hand or in food processor: onions, peppers, garlic, parsley, and cilantro.

Place in a large bowl and toss in vinegar and olive oil. Set aside.

CHICKEN:

1 chicken breast per person (I like it with skin)
your choice seasonings (I tend to skip the salt)
1 cup shredded Mozzarella cheese
1 cup shredded sharp cheddar

Butterfly breasts, if desired. Season. Place in a baking dish. Use Pico de Gallo on bottom of chicken and on top. If chicken has skin place Pico de Gallo under skin generously.

Bake at 375°F for about 25 minutes without cheese so cheese won't burn. Check dish then sprinkle cheeses on top and bake for 25 to 30 minutes more and then serve.

Submitted by: Karly Rivera