Chicken Nacho Bake Made Over

• 4 small boneless skinless chicken breasts (1 lb./450 g)
• 1/2 cup salsa
• 1/2 cup crushed multi-grain tortilla chips
• 1/2 cup Cracker Barrel Shredded Light Tex Mex Cheese
• 2 slices reduced-sodium bacon, chopped Rite Aid 2 For $7.00 thru 02/06
• 1 small onion, chopped Safeway 1 lb For $1.49 thru 02/09
• 2 cups grape tomatoes
• 2 cups cooked long-grain brown rice
• 1/4 cup light sour cream

1. Heat oven to 400 degrees F.
2. Place chicken on foil-covered baking sheet; top with salsa.
3. Bake 20 min.
4. or until chicken is done (170 degrees F), topping with chips and cheese for the last 5 min.
5. Meanwhile, cook bacon in large skillet until crisp.
6. Remove bacon from skillet; drain on paper towels.
7. Discard drippings from skillet.
8. Add onions to skillet; cook and stir 5 min.
9. Stir in tomatoes; cook 4 to 5 min.
10. or until tomatoes begin to pop, stirring occasionally.
11. Add rice; cook until heated through, stirring occasionally.
12. Stir in bacon.
13. Top chicken with sour cream.
14. Serve with rice mixture.

chicken breasts, salsa, multigrain tortilla chips, cheese, bacon, onion, grape tomatoes, brown rice, light sour cream

Taken from www.kraftrecipes.com/recipes/chicken-nacho-bake-made-over-115906.aspx (may not work)