1 ½cupsCotija cheesegrated, may substitute for grated parmesan
Prepare Chicken Breasts: Trim any fat from the chicken breasts. Fill a large bowl with one quart of warm water. Add ¼ cup of kosher salt to the water and mix until the salt is fully dissolved. Add the chicken breasts to the brine and allow to sit for 15 to 20 minutes. Remove the chicken breasts from the brine and then pat dry with paper towels.
Preheat oven to 450°
Season Chicken Breasts: Place the breasts in an 8 x 11.5 baking dish.Pour the yogurt dressing over the breasts and spread evenly. Sprinkle the Cotija cheese evenly over the chicken.
Bake Chicken Breasts: Place the baking dish on the middle rack of the oven and bake for 20 to 25 minutes or until the breasts reach an internal temperature of 165°F and the cheese has browned evenly on top. I highly recommend using a probe or meat thermometer to get the best results.
After removing the chicken from the oven, allow it to rest for 8 to 10 minutes before serving.