Gerry’s Kickin’ Southwest Salsa Chicken

GerardGerard Kendle

Some real Kickin’ Chicken 425 degree oven

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Serves 8 (four big guys)
total time:
40 min

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Gerry’s Kickin’ Southwest Salsa Chicken photo Save this recipe 4
Serves 8 (four big guys)
total time:
40 min


  • 8 Chicken Breasts- Whole or Cut
  • 1 roll Ritz crackers
  • 4-6 Tbs Chili Powder
  • 2 Tsp Ground Cumin
  • 1-1 1/2 Tsp Cayenne Pepper
  • 1 Tbs Crushed Red Pepper
  • 2-3 Cloves Garlic- Finely Minced
  • 1 Tbs Black Pepper
  • 2 Cups Picante or Salsa-Your Heat level
  • 1-2 cups Ranch Dressing
  • 2 cups Sharp Cheddar, Monterey Jack Cheese or Pepper Jack(
  • 1 Bag Tortilla chips (or make your own)
  • Non-stick cooking spray or oil or butter (Something to coat the chicken for breading)
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  • 1

    In a large bowl, mix the chili powder, Cumin, Red Pepper, Cayenne Pepper, Garlic and crushed Ritz crackers. (Make sure crackers are as small as breadcrumbs). Season the chicken with the black pepper lightly and lightly spray the chicken with the cooking spray or brush with some oil or melted butter to chicken so the bread crumb mixture will stick well. Roll in the bread crumb mix and place on a treated baking tray for approximately 30 minutes at 400 degrees. Place a light coating of salsa or picante on the chicken and cook approximately 5 minutes, add cheese and heat until cheese is melted. Remove from oven and allow to rest 5 minutes. Place on a small bed of tortilla chips and use the Ranch Dip for the chicken.

  • 2


Recipe Notes

Edit note

Kids love a little kick so do the Hungry Guys Great Football Food!

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