Yield: 4 Servings
Measure | Ingredient |
---|---|
2 tablespoons | Lime juice |
2 tablespoons | Honey |
¾ cup | Crushed tortilla chips |
4 \N | Boneless, skinless chicken breasts |
1 can | (14.5 oz) diced tomatoes in juice |
¼ cup | Cilantro, chopped |
1 teaspoon | Garlic powder |
½ teaspoon | Dried oregano |
½ cup | Shredded jack cheese |
\N \N | Pepper to taste |
\N \N | 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 <thecollector@...> on Mar 12, 1997