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Crispy Salsa Chicken: Use 1 lb. small boneless skinless chicken breasts. Coat and bake as directed. Top chicken evenly with 1/2 cup each salsa and shredded Mexican cheese blend. Bake 5 minutes longer or until cheese is melted. Makes 4 servings.
BREAD CRUMBS (WHOLE WHEAT FLOUR, YEAST, SUGAR, SALT), SPICES (INCLUDING PAPRIKA, BLACK PEPPER, PARSLEY), SALT, ONION, SUGAR, GARLIC, NATURAL CHICKEN FLAVOR, AUTOLYZED YEAST, CHICKEN FAT, AND NATURAL FLAVOR.
3 tbsp. dry mix (15g)