Crispy Salsa Ranch Chicken with Mexican Street Corn

Prep Time 20-25 min. I Medium

Thaw in refrigerator.

*Prepare Mexican Street Corn per separate cooking instructions provided.

1. Preheat oven to 400°F. Spray baking sheet with nonstick cooking spray.
2. Using tongs, remove chicken breasts from marinade and cut each lengthwise into three strips. Discard marinade. Without letting them touch, place individually on sprayed baking sheet.
3. Generously top each chicken breast with tortilla chip crumb mixture. Press onto chicken.
4. Bake for 15-20 min. until lightly browned and crispy (internal temp. 165°F).
5. Serve with side of salsa for dipping and Mexican Street Corn.

Prep Time 20-25 min. I Large

Thaw in refrigerator.

*Prepare Mexican Street Corn per separate cooking instructions provided.

1. Preheat oven to 400°F. Spray baking sheet with nonstick cooking spray.
2. Using tongs, remove chicken breasts from marinade and cut each lengthwise into three strips. Discard marinade. Without letting them touch, place individually on sprayed baking sheet.
3. Generously top each chicken breast with tortilla chip crumb mixture. Press onto chicken.
4. Bake for 15-20 min. until lightly browned and crispy (internal temp. 165°F).
5. Serve with side of salsa for dipping and Mexican Street Corn.

FOOD SAFETY ALERT -CAUTION: This meal may contain raw ingredients that cannot be eaten prior to thorough cooking. Store in freezer until ready to thaw or prepare.

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