Working Mom's Mexican Chicken Dinner - Simple Mexican Chicken Bake

• 4 boneless skinless chicken breasts
• 1 jar of your favorite salsa (we like La Victoria Medium Heat Chunky)
• 1 cup (225 ml) shredded cheddar or combination cheddar/jack cheese
• 1/2 cup (125 ml) sour cream
• sliced black olives (optional garnish)
• chopped green onions (optional garnish)
• corn or flour tortillas

1. Preheat oven to 375 degrees (200 C.).
2. Put washed and paper towel patted dry chicken breasts in an 8 inch x 8 inch baking dish (I use a pretty combination baking/serving crock casserole dish).
3. Cover the chicken with salsa.
4. Bake for 45 minutes at 375 degrees (200 C.).
5. Top with cheese(s) and broil during last 5 minutes of baking time to melt and toast cheese.
6. Garnish with sour cream (and black olives and chopped green onion if used) and additional salsa if desired.
7. Serve with corn or flour tortillas.

chicken breasts, favorite salsa, cheese, sour cream, black olives, green onions, corn

Taken from online-cookbook.com/goto/cook/rpage/000D19 (may not work)