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.