Ingredients

4 boneless, skinless chicken breasts
3/4 cup sour cream (plain greek yogurt can be substitued for a healthier version)
1/2 cup frozen corn, thawed
1/2 cup black beans
1 cup of your favorite salsa
half of a medium red onion, chopped
1 medium green pepper, chopped
2 cloves of garlic, minced
3/4 cup shredded cheddar cheese
3/4 cup crushed tortillas chips
2 TBL soy sauce
1 TBL worcestershire sauce
1 TBL olive oil
1/2 TBL seasoning salt
salt and pepper to taste

Instructions

Marinate chicken in soy sauce and worcestershire sauce over night or for 6-8 hours. Preheat oven to 350 degrees fahrenheit. Heat a non stick skillet to medium heat. Add Olive oil, green peppers, garlic and onion. Cook until tender
Spray a 9 x 13 casserole dish with cooking spray. Arrange chicken in th dish so that none of it is overlapping. Cover the chicken evenly with seasoning salt, sour cream, corn, beans, black olives, grilled onions, green peppers, and garlic, and salsa keeping most everything on top of the chicken breasts. Cook for 30 minutes or until chicken is cook through. Add the crushed tortilla on top and cover with cheese. Cook for about ten more minutes or until cheese is melted and bubly.

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