In a food processor, combine cilantro, garlic, oil, salt and pepper. After mixture is buzzed up, place in the refrigerator for a couple hours.
Place chicken in a greased baking dish, add salt and pepper and layer herb mixture on top of the chicken. Fork the pico de Gallo on top of the chicken and layer cheese on top.
Bake for 40 minutes, until internal temperature is 165 at 375.