Crusty mexican chicken
4 Servings
Ingredients
| Quantity | 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 | ||
Directions
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