Prep Chicken: Lightly brush chicken breasts with a little olive oil.  Sprinkle the chicken breasts with garlic powder, chili powder, salt and pepper, then rub it into the chicken, on all sides.  Refrigerate for a few hours.

When ready to cook, heat oil in an oven-proof skillet over medium heat.

Carefully place your seasoned chicken breasts into the hot oil and sear each side until golden brown, about 3 minutes on each side.  Once the chicken is nicely browned, transfer to a plate.

Next, pour the broth into your skillet.

Add salsa verde and cook on medium, while scraping any browned bits on the bottom of the pan.  Bring to a low simmer.

Nestle your chicken back into the bubbling sauce and let it simmer until cooked through and liquid is reduced by at least half.

Carefully spoon your hot bubbling sauce on top of the chicken several times during cooking. 

Once the sauce is thickened remove from the heat and sprinkle cheeses on top.

Transfer the skillet to oven and bake at 400 degrees for 3-4 minutes or just until cheese is nice and melty.

Remove from the oven, add garnishes and serve warm.

Serves 4