Crusted Tex-Mex Chicken Breasts |
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Prep Time: 4 Minutes Cook Time: 21 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Here's a quick chicken dish thats great with refried beans and traditional mexican rice. Enjoy! Ingredients:
2 tablespoons fresh lime juice |
2 tablespoons honey |
1 cup crushed corn tortilla chips |
4 boneless skinless chicken breast halves, lightly pounded |
2 cups chopped tomatoes |
1 jalapeno, seeded and chopped |
1/4 cup chopped cilantro |
2 cloves garlic, minced |
1/2 teaspoon dried mexican oregano |
1/2 cup shredded monterey jack pepper cheese |
Directions:
1. Preheat oven to 450 degrees.
2. In a shallow bowl whisk together the lime juice and honey.
3. Place crushed tortilla chips in a plastic bag.
4. Dip chicken in the lime/honey mixture and place in chip bag.
5. Shake to coat.
6. Place chicken in a 9-inch square baking pan.
7. Repeat with the remaining chicken.
8. Bake for 15-20 minutes, or until the thickest piece of chicken is no longer pink in the center.
9. While chicken is cooking combine in a blender or food processor the tomatoes, jalapeno, cilantro, garlic and oregano.
10. Puree to smooth.
11. Pour mixture into a large saucepan and bring to a boil, stirring often.
12. Cook the mixture down to about 1&1/2 cups.
13. Remove chicken from oven and sprinkle with cheese.
14. Bake for 3-4 minutes more.
15. Divide sauce evenly between 4 plates and place cooked chicken on top of sauce.
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