Crunchy Baked Tortilla Ranch Chicken #RSC

Ready, Set, Cook! Hidden Valley Contest Entry” I love to bake chicken and have it be crunchy and good. This recipe is full of flavor and easy to throw in the oven too. I especially love to use flavored tortilla chips if you have any on hand.

• Ready In: 40 mins
• Serves: 4
• Yields: 4 Chicken Breasts

Ingredients

• 1  tomatoes, seeded, chopped
• 1  jalapeno, seeded and diced
• 1  red bell pepper, chopped
• 1  cup frozen corn, thawed
• 1  tablespoon fresh cilantro, chopped
• 1 (15 1/2ounce) can black beans, drained and rinsed
• 1  lime, juice and zest of
• 2  tablespoons olive oil
• 1  teaspoon  salt and pepper, divided
• 4  boneless skinless chicken breasts
• 1⁄2 cup  breadcrumbs, course
• 1⁄2 cup parmesan cheese
• 1⁄2 cup tortilla chips, crushed
• 1  teaspoon chili powder
• 3  tablespoons  Hidden Valley Original Ranch Seasoning Mix
• 2  tablespoons butter, melted

Directions

1. Preheat oven to 400 degrees.
2. In a bowl combine tomato, jalapeno, bell peppers, corn, cilantro, black beans, lime zest plus juice and olive oil. Season with salt and pepper and spread out on a rimmed baking sheet.
3. Place each breast between 2 pieces of plastic wrap. Gently pound out to an even 1/2-inch. Place on top of vegetables and season with salt and pepper.
4. In a small bowl combine bread crumbs, Parmesan cheese, tortilla chips, chili powder, and Ranch seasoning; toss with melted butter.
5. Divide crumb mixture evenly over each breast, pressing firmly.
6. Bake 20-25 minutes, or until cooked through.
7. Serve immediately. Makes 4 servings.