Creamy Salsa Chicken

You will need boneless/skinless chicken breasts, sour cream, chunky salsa and cheese.

This recipe is for 2 good sized chicken breasts.

First cut of any excess fat.  There is always 2 sides to a chicken breast, smooth and a bit rough.  The picture above is the smooth side up.  Once you have trimmed any excess fat place the smooth side down.

Using the flat side of a meat tenderizer pound out your chicken breast to about 1/4 inch thick.  With a paper towel pat 'dry' you chicken.  

In a small bowl combine 1/2 cup chunky salsa, 1/2 cup finely shredded cheese (the Colby & Monterey Jack combo was really good in this recipe) and 4oz sour cream.  Mix well.

Spread out about half of your mixture on your chicken.  Roll/fold up your chicken.  Some of the spread will seep out.

Place your rolled/folded chicken on a baking sheet lined with foil (shiny side up).  Any extra spread you have in the bowl or that came out a bit while rolling/folding you will want to spread over the top of your chicken.

Bake at 350 for 45 minutes. 

Plate your chicken and scoop up any spread that baked out around your chicken and spread over the top.

Enjoy!!!