Mexican Chicken

Prep Time: 30 minutes
Servings: 4

Ingredients:
4 chicken breasts
Shredded Monterey Jack cheese
Hot sauce

Salsa Ingredients
Make your salsa up to 12 hours ahead of time
4 cups of diced tomatoes (drained if using canned tomatoes)
½ red onion diced
½ green pepper diced
1 large garlic clove minced
1 jalapeno minced (leave the seeds if you want spicy)
1 tsp of lime juice
2 tsp of salt
1 ½ tablespoon of dried cilantro

Combine and refrigerate overnight.

Directions:
1. Use a large aluminum foil and place the chicken breast in the middle with about ½ cup of salsa mixture on top.
2. Cook over campfire or on grill for 30-45 minutes (or until cooked through)
3. Add shredded cheese on top and close the foil back up to melt cheese