Baked Chicken with Salsa and Sour Cream
The recipe Baked Chicken with Salsan and Sour Cream is ready in approximately 50 minutes and is definitely a spectacular gluten free option for lovers of Mexican food. One portion of this dish contains roughly 33g of protein, 24g of fat, and a total of 386 calories. For $2.17 per serving, you get a main course that serves 4. A mixture of salsa, taco seasoning, chicken breast halves, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the salsa you could follow this main course with the Dessert Strawberry Salsa as a dessert.
Instructions
Preheat oven to 350 degrees F (175 degrees C).
Put chicken and taco seasoning in a resealable plastic bag. Seal bag and shake to coat chicken in taco seasoning. Arrange seasoned chicken in a baking dish.
Stir sour cream and salsa together in a bowl; spoon over the chicken breasts.
Bake in preheated oven for 30 minutes.
Sprinkle Cheddar cheese over the chicken breasts and continue cooking until no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).