Filet your chicken breasts so they are thinner.

I like to do this because your chicken ends up with more flavor and they cook faster.

In skillet, drizzle some oil and heat over med/high heat.

Place the chicken breasts in there and let them brown really well.

About 3 minutes.

Flip them and allow them to brown again.

Another 3 minutes.

Once they are brown, poor in the salsa and water.

Bring to a boil, then reduce heat.

Cook for 10 minutes until the salsa has reduced and the chicken is cooked through.

Serve with shredded cheese on top