Preheat oven to 375F/190C and spray 9" x 13" (or similar size) casserole dish with non-stick spray or mist with olive oil.

Start by putting the Herdez Salsa Verde (affiliate link) or your preferred brand of Salsa Verde into a small pan and simmering over low heat until it's reduced by one-fourth (to 1 ½ cups). This takes about 10 minutes, but don't skip this step or the final dish will be watery.

While Salsa Verde reduces, trim chicken breasts so they're a similar size and thickness. (You can also pound the chicken to make them equally thick if you prefer.)

Mix together the ground cumin (affiliate link), garlic powder, onion powder, salt, and pepper and rub chicken on both sides with that mixture.

Heat the oil in a large non-stick frying pan and brown the chicken over medium-high heat, about 2-3 minutes per side. (Don't overcook at this point.)

When chicken is barely browned, remove to a cutting board and cut each chicken breast into three lengthwise strips. (They are going to cook more in the oven, so they aren't fully cooked at this point.)

Lay the chicken strips crosswise in the casserole dish, staggering them to fit as needed.

Pour the reduced Salsa Verde over the chicken breasts.

Top with grated Mozzarella Cheese.

Bake 25-30 minutes, or until the dish is bubbling hot, chicken is cooked through, and cheese is melted and nicely browned.

Serve hot and devour!