crusty mexican chicken
- Categories
- None
- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Lime juice |
| 2 tablespoons | Honey |
| ¾ cup | Crushed tortilla chips |
| 4 | 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 |
| 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 <thecollector@...> on Mar 12, 1997
Similar recipes
- Baked crusty chicken
- Crusty baked apples
- Crusty baked chicken
- Crusty beer bread
- Crusty blueberry cobbler
- Crusty bran bread
- Crusty bread pizza
- Crusty chicken wings ^
- Crusty corn bread
- Crusty cornbread
- Crusty country bread
- Crusty dinner rolls
- Crusty eggplant
- Crusty french bread
- Crusty garlic bread
- Crusty meatloaf
- Crusty pound cake
- Crusty rye bread
- Crusty water rolls
- Crusty white rolls
Random recipe of the day
Individual chocolate cheesecakes
Follow us
