Monday, May 16, 2011

Monday Quick-Fix: Salsa Chicken

There are many versions of this dish out there. 
Some are called “Salsa Chicken”, others “Nacho Chicken”. 
This is my version, and serves 1 person.  It assembles in less
than the time it takes to drip a pot of coffee!

Salsa Chicken
1 chicken half-breast, boneless & skinless
2 tbsp sour cream (lite works well)
2 tbsp salsa

2 tbsp grated orange cheddar cheese
15 blue corn tortilla chips, crumbled (I use the baked chips)

Place the chicken in a lightly oiled individual baking dish
(oval shape works well, or a tiny loaf pan).

Top the chicken with the sour cream, spreading to coat.

Top with the salsa, lightly spreading to cover the sour cream.

For topping, mix the crumbled tortilla chips with the grated cheese
and cover the top of the chicken.

Bake in a preheated 375° oven for 30-40 minutes.

That's it!  So delicious and so easy - makes a great dinner
to fall back on!  Goes well with a salad and rice pilaf.

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