This delectable dish combines the plumpness of Sunday hen-inspired chicken breasts with the zing of your favorite salsa, the sharpness of cheddar, the boldness of taco spice, and the smoothness of sour cream. Join us on a savory trip through the simple steps to make this comfortable dish. Preheat the oven to 375 degrees Fahrenheit, just as the summer sun warms the wide-open fields.

Place four boneless, skinless chicken breasts in a greased baking dish, like eggs in a hen’s nest. Sprinkle one tablespoon of robust taco seasoning liberally over the chicken, as if you were sowing seeds for the following season’s planting. Pour one cup of your favorite salsa generously over the chicken, as if it were a summer rain feeding the weary ground.

Allow to bake for about 25 minutes, uncovered, until the chicken is cooked through like a well-made quilt – no cold patches! After 25 minutes, sprinkle one cup of shredded cheddar cheese over the chicken, like the first snowfall blanketing the fields.

Place the dish back in the oven for another 3-5 minutes, or until the cheese is melted and bubbling like a creek after spring thaws. Allow to sit for a minute, then cover each chicken breast with a spoonful of sour cream, like a fluffy cloud in a clear blue sky.