Preheat the oven to 425 degrees Fahrenheit. Place the uncooked chicken breasts onto an aluminum foil covered baking sheet, and place the baking sheet into the oven once it preheats.

• We used Nature's Promise All Natural Boneless and Skinless Chicken Breasts (99% Fat Free. No Artificial Ingredients. All-Vegetarian Diet. Non GMO Verified. No Growth Hormones. No Antibiotics).

After the 20 minutes, remove the chicken from the oven, and top with the cheese to desired amount. Place back into the oven and broil on high for 2 to 3 minutes, or until the cheese melts. Then remove from the oven.

• We used Sargento Off The Block Fine Cut 4 Cheese Mexican Cheese, which includes a mixture of shredded Monterey Jack, Asadero, Cheddar, and Queso Quesadilla Natrual Cheeses (No Added Growth Hormones. No Artificial Flavors. No Antibiotics) from the 8 wt oz package.

Toast the bread and place onto plates or a serving platter.

• We used Arnold Whole Grains Oat Nut Bread (26g of Whole Grain per 2 Slices. Free From Artificial Preservatives, Colors and Flavors. No High Fructose Corn Syrup. No Hydrogenated or Partially Hydrogenated Oils. 0g Trans Fat. Cholesterol Free. No Monoglycerides).

Add a handful of spinach leaves on top of each slice of toast.

• We used We used Nature’s Promise Organic Baby Spinach from the 5 wt oz container (USDA Organic. No GMO Ingredients. No Prohibited Synthetic Ingredients. No Prohibited Chemical Pesticides).

Add the cheesy chicken on top of the spinach.

Top with salsa and sour cream to taste. Optionally top with a sprinkle of garlic salt and pepper. An additional suggested option is to use pita bread instead of toast.

• We used Tostitos Mild Chunky Salsa 24 oz jar and Breakstone's All Natural Sour Cream (Triple Churned for Extra Creaminess. Grade A Pasteurized).