Crusty mexican chicken

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

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