(What I call) Mexican Chicken. You can use bone-in or boneless, breast or thigh meat - whatever you prefer. I use boneless/skinless chicken breasts. If they are thick "Dolly Parton" breasts, I cut them in half into thinner cutlets. Saute in just a wee bit of butter and/or oil to brown, then smother with salsa. Cover and simmer until chicken is done. Remove lid and top with shredded cheese. CoJack works good here, as does Cheddar. Then melt the cheese, either by putting the lid back onto the pan, or by popping the pan under the broiler. Serve over/along side rice, with or without black beans. Sometimes I add a second side of fresh corn (lightly cooked and cut from the cob) mixed with halved cherry/grape tomatoes. Green Giant Niblets corn is a good sub for fresh.
It's all much easier to cook than it is to type out!
BTW, welcome to DC Learning2Cook
. What do you have your PhD in, if it's OK to ask.