This is a dish classified as "Stupid Simple."  Everything comes from a package or a jar!

Start by trimming as many chicken breasts as you want and cutting them nearly in half along the flat axis and opening like a book.  

Render some pancetta in a large pan with some olive oil and sear the chicken breasts in this oil.  You aren't trying to cook them through, just get the exterior browned on both sides.  

Remove the breasts and place in a cooking tray.  Sauté a tablespoon or two of shallot in the grease.    Now add in salsa.  It can be red, green or both.   Whatever you like or happen to have around.  We used two leftover green and one leftover red salsas that I got at the grocery store for tacos last week.   

Add a dash of tequila to get those alcohol soluble flavors.   Let reduce.  Taste to see what it needs.  What we added was some cumin and Hatch chile powder.  It might also need some lime or other acid and a little starch (flour, arrowroot, etc.)  to thicken.  

Pour the sauce over the chicken and top with pre-shredded Mexican blend cheese.   Bake at 350 until done then turn up to broil briefly to brown the cheese (if needed).  

Serve with salad (ours had radish slices and more Mexican blend cheese) and blue corn tortilla chips.