Grilled Southwest Chicken and Salsa

Serves 4

· Four boneless chicken breast pieces

· 1/2 cup Italian salad dressing, your favorite brand

· 1 Tablespoon Southwest seasoning

· 1 cup salsa

· 1 cup shredded Mexican cheese blend, or Monterey Jack

Place your thawed boneless chicken breast pieces in a glass dish and cover with the Italian salad dressing. Cover the dish with plastic and refrigerate for several hours or overnight.

When ready to cook, preheat your grill. Sprinkle the Southwest seasoning over both sides of the chicken breasts. Place the breasts on the preheated grill and cook for 3-5 minutes. Turn the chicken and top each piece with 1/4 of the salsa. Top with 1/4 of the cheese. Cover the grill to ensure the cheese melts over the salsa. Cook for another 3-5 minutes until the chicken is cooked through and the juices run clear. Remove from the grill and let sit for 3-5 minutes.

Southwest Seasoning

Mix together equal parts:

· brown sugar

· white sugar

· kosher salt

· cayenne pepper

· cumin powder

· chili powder

· black pepper

· onion powder

Add 1/2 part:

· garlic powder

· dried basil

Mix all ingredients together and store in an airtight container. Use it on any meats and seafood that you want to have a zippy taste.