Preheat the oven to 425 degrees F. Sprinkle the breasts with salt and lemon pepper.
Heat the oil in a large skillet (preferably oven safe to make things easier) over medium-high heat. Add the chicken and cook until browned, 3 to 4 minutes on each side.
If your skillet is oven safe, move it straight to the oven, otherwise transfer the chicken to the baking dish. Pour the rotel over and around the chicken, then sprinkle with the cheese. Bake, covered loosely with a tent of foil for about 12 to 15 minutes, until the cheese is melted and the sauce is bubbly.
