Salsa Chicken Name: Kelly Edwards Base: Ft. Campbell Recipe: Ingredients: 1 pound boneless, skinless chicken breast cut into bite-size pieces 2 t. taco seasoning 2/3 c. bottled salsa 2/3 c. (about 2 1/3 oz.) shredded cheddar cheese 4 oz. can diced and drained green chiles 4 oz. sliced jalapenos (optional) 1/4 c. sour cream 2 T. sliced ripe olives Directions: Preheat oven to 475 degrees F. Combine chicken and seasoning in a medium bowl, tossing to coat. Heat a large nonstick skillet coated with oil or cooking spray over medium high heat. Add chicken; cook for 4 minutes or until browned, stirring occasionally. Arrange chicken in an 8-in. square baking dish coated with cooking spray; top with salsa, cheese, chiles, and jalapenos. Bake at 475 for 8 minutes or until chicken is done and cheese is melted. Top each serving with 1 T. sour cream and 1 1/2 t. olives. Serve over rice. Servings: 4