Chicken w Rotel

6 boneless skinless chicken breasts
2 cans of mild chile Rotel

Use a 13x9 pan.  Season the breasts with salt and peppers.  Coat with olive oil.  Pour both cans of Rotel over all breasts.  Turn after 30 minutes.  Leave for another 30 minutes.
Preheat oven to 400 degrees.  Cook for 15 minutes, turn breasts.  Cook additional 10 minutes.  Sprinkles Mexican style shredded cheese over each breast.  Broil for 2 minutes. 

I made brown rice with chicken broth.  Served chicken over rice and spooned some drippings from the pan.