8 boneless skinless chicken breasts (about 2 lb)
2 tablespoons vegetable oil
2 tablespoons Old El Paso® taco seasoning mix (from 1 oz package)
8 slices (3/4 oz each) Monterey Jack cheese
1 cup Old El Paso® Thick ‘n Chunky salsa
1. Heat gas or charcoal grill. Brush both sides of chicken with oil; sprinkle with taco seasoning mix.
2. Place chicken on grill. Cover grill; cook over medium heat 15 to 20 minutes, turning once and topping each chicken breast with cheese during last minute of cooking time, until juice of chicken is clear when center of thickest part is cut (170°F). Serve chicken topped with salsa.