Heat oven to 375 degrees and spray a 8x8 inch or 9x9 inch baking dish.
Using a rolling pin or meat pounder, flatten each chicken breast to 1/4 inch thickness. Cut cheese into 4 slices and put one slice of cheese on center of each chicken breast. Roll chicken around cheese, folding in sides. Lay chicken breasts in pan, seam side down and drizzle 1 Tablespoon of olive oil over the top of the chicken breasts.
Bake uncovered for about 30 minutes, or until no longer pink in center.
Top chicken with salsa and sprinkle cilantro on top. Return to oven for 5 more minutes to warm salsa. Serve with brown rice or Mexican risotto.
For the Mexican Risotto
Cook brown rice according to package directions. Stir in salsa and Monterey Jack cheese and keep on medium-low heat until cheese melts. Add Greek yogurt, cayenne pepper, and a splash of almond milk for creaminess. Stir in black beans and keep on low heat until serving.
Be sure to use a salsa you love since it's pretty dominant in this recipe. My favorite is Kirkland's Organic Medium Salsa from Costco.
Cheese-Stuffed Salsa Chicken and Mexican Risotto https://www.healthy-liv.com/cheese-stuffed-salsa-chicken/