Baked Salsa Ranch Chicken
1 (1 ounce) package ranch dip mix, such as Hidden Valley
1 (16 ounce) container regular or low fat sour cream
1/2 cup thick and chunky salsa from a jar
6 boneless, skinless chicken breast halves
3 cups bread crumbs
1 cup grated cheddar cheese
2 tablespoons chopped fresh cilantro
1 teaspoon chili powder
In a medium bowl, stir the dip mix into the sour cream. Stir in the salsa. Cover and refrigerate for at least 1 hour.
Trim the chicken breasts and pound to an even 1/2" thickness. Arrange chicken on a parchment lined baking sheet. Place 2 tablespoons of dip on each chicken breast and spread to cover.
Preheat oven to 450 degrees. Combine bread crumbs, cheese, cilantro and chili powder. Divide evenly among the chicken breasts, mounding and pressing down lightly into dip. Bake for 12 to 15 minutes or until chicken is cooked through and crumbs are brown.