Sunday, July 15, 2012

Chicken Nacho Bake

You usually can't go wrong with something with Mexican flavor in our house.  This recipe from Kraft Food and Family Magazine was perfect for a quick meal with basics we always have on hand.

Chicken Nacho Bake

4 small boneless skinless chicken breast halves (I found 4 breasts in a package that were just over a pound and they were small, but perfect)
1/2 cup your favorite salsa
1/4 sour cream (I substituted plain Greek yogurt)
1/2 cup crushed tortilla chips
1/2 cup Mexican shredded cheese blend (I used a pepper jack blend)

Preheat oven to 400 degrees.  Place chicken on foil-covered  baking sheet .  Slice 3 cuts on top of each chicken breast with a sharp knife.

Top each chicken breast evenly with salsa, sour cream, and tortilla chips.

 Bake 20 minutes.  Remove from oven, sprinkle with cheese.  Bake an adidtional 10 minutes or until chicken is cooked through.

(Serves 4)

No comments:

Post a Comment