Spray an oven safe baking dish with non-stick cooking spray and place the chicken breasts into the dish.
Whisk to combine the salsa verde, green chiles, garlic, jalapeño, cumin, oregano and lime juice together in a bowl. Pour over the chicken.
Cover the pan tightly with tinfoil and place in the oven. Bake for 25 minutes, then remove the tinfoil and continue baking for another 10 minutes, until chicken is cooked through.
Remove from the oven and allow to rest for 5 minutes. Sprinkle it with cilantro.
Serve over rice, or shred and put in tortillas with your favorite toppings for tacos!
Storage: Refrigerate any cooled leftovers in an airtight container for up to 5 days. Reheat it by covering it in leftover sauce and popping it in the microwave for up to 2 minutes or until warm. You can also heat it in a pan over medium heat for 2-3 minutes on each side. Make sure to baste it with sauce to help prevent it from drying out.