Baked Salsa Ranch Chicken Breasts
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 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. (Reserve any remaining dip to serve with crackers or crudites. But make sure you have not contaminated the remaining dip with a utensil that has come into contact with the raw chicken.)
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.