Salsa Ranch Chicken Breasts w/Cheddar Crumb Crust
1 (1-ounce) package ranch dip mix, such as Hidden Valley
2 cups regular or low-fat sour cream
1/2 cup thick and chunky salsa from a jar
4 boneless, skinless chicken breast halves
3 cups fresh 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 at least 1 hour.
Trim chicken breasts and pound to an even 1/2 inch thickness. Arrange
chicken on a parchment-lined baking sheet. Place two 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 browned.
4 servings