Let's be Mexican, hmmm. To be honest I wouldn't know the first thing about being Mexican and Cinco de Mayo isn’t really something we celebrate here in South Africa. So today's post (Day 5 of #BEDM) is a bit of a tough one for me. I've been racking my brain the whole day about what on earth I'm going to write about. So when I could't think of anything, I naturally turned to recipes (it goes along with my slight cooking obsession).
4 skinless, boneless chicken breast halves
4 teaspoons taco seasoning mix
1 cup salsa
1 cup shredded Cheddar cheese
2 tablespoons sour cream (optional)
Preheat oven to 190.
Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
Bake at 190 for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.