Salsa Chicken

I have been craving Mexican food lately. I've been eating a lot of turkey nachos and been to Taco Mamacita and I had Mexican on the menu for this week too. I had a hankering for this salsa chicken I had seen on Mary Ellen's Cooking Creations. It's a Rick Bayless recipe and since he is the king of Mexican cuisine, I knew this would be great. This chicken was so creamy and moist. Plus, it was super easy! Definitely a great weeknight dinner, and Adam said it was also great the next day for lunch. I lightened this recipe up by using fat free half & half instead of heavy cream and it was still so creamy and delicious.

Salsa Chicken

Source: Mary Ellen's Cooking Creations, originally from Rick Bayless Salsa's That Cook

Ingredients:
4 large boned, skinless chicken breast halves
one 16-oz. jar of chunky salsa, any flavor

½ cup fat free half & half (or heavy whipping cream)
1/2 cup chopped fresh cilantro

Light Sour Cream for topping

Directions:
Preheat oven to 400 degrees.
Spray a 9x13 baking pan with cooking spray. Trim the chicken of fat & place the chicken breasts in one layer in the pan.
In a medium-sized bowl, mix together the half & half and salsa. Cover chicken with salsa mixture.
Bake on the bottom shelf for 30 minutes.
Top with the cilantro & sour cream.