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Title: Crusty Mexican Chicken Categories: None Yield: 4 Servings 2 tb Lime juice 2 tb Honey 3/4 c Crushed tortilla chips 4 Boneless, skinless chicken -breasts 1 cn (14.5 oz) diced tomatoes in -juice 1/4 c Cilantro, chopped 1 ts Garlic powder 1/2 ts Dried oregano 1/2 c Shredded jack cheese Pepper to taste Cilantro and lime wedges for -garnish In a small mixing bowl combine the lime juice and honey. Place the crushed tortilla chips in a plastic bag. Dip each chicken breast into the juice mixture then drop into the lunch bag. Shake to coat with chips. Place coated chicken breasts into a baking dish and bake at 375 degrees for 15-20 minutes until cooked through. To make the tomato salsa, combine the diced tomatoes with juice, cilantro, garlic powder and oregano in a blender. Process until smooth. Pour the mixture into a saucepot and bring to a boil and then simmer for approximately 5 minutes. Finally, sprinkle the chicken breasts with the shredded jack cheese and broil for 1 minute to melt the cheese. Top with salsa and garnish. Serves 4. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Marina |