Chicken Nacho Bake

By eliorakiah

A Mexican appetizer re-imagined into a hearty dish. Cutting the chicken helps flatten the breasts so the topping stays put.

Prep: 10 min
Total: 40 min

Calories 240, Total fat 11 g, Saturated fat 5 g, Cholesterol 90 mg, Sodium 380 mg, Carbohydrate 6 g, Dietary fiber 1 g, Sugars 2 g, Protein 28 g

Ingredients

• 4 small boneless skinless chicken breast halves (1 lb.)
• 1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
• 1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1/2 cup crushed tortilla chips
• 1/2 cup KRAFT Mexican Style Shredded Four Cheese

Details

Servings 4
Adapted from kraftfoods.com

Preparation

Step 1

PREHEAT oven to 400ºF. Place chicken on foil-covered baking sheet. Slice three cuts on top of each chicken breast with sharp knife.

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

BAKE 20 min. Remove from oven; sprinkle with cheese. Bake an additional 10 min. or until chicken is cooked through (165ºF).