This dish is a go to for me, when I feel like having meat because it's so easy and it's really good left over. Also, there are so many ways to serve it... quesadillas, salads, sandwiches, etc.
I made this on Monday to put on a spinach salad, and I've been eating the leftovers on a wheat kaiser roll with avocado slices for lunch. It's SO good. Like, I go to bed at nite thinking about how I can't wait to eat my lunch the next day, good.
2 chicken breasts, cut into strips
1 package dry ranch seasoning
4 roma tomatoes, sliced thinly
1 large (or 2 small) jalapenos, seeded and sliced into strips
1/2 cup shredded cheese (I use a monterrey jack & cheddar blend)
Preheat oven to 350ºF. Place chicken in a baking dish sprinkle lightly with salt, and generously with the dry ranch seasoning (you won't use the whole package). Turn over each piece and repeat. Layer the tomatoes, then the jalapenos and sprinkle with cheese. Cover with foil and bake for 35 minutes. Allow to cool and then chop.