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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This recipe is from a bridgeclub cookbook I found. This is good for a low fat diet, weeknight meal. Ingredients:
4 boneless skinless chicken breasts, halved |
2 tablespoons corn oil |
2 tablespoons fresh lime juice |
1 teaspoon honey |
1 cup tortilla chips, finely crushed |
1 (14 1/2 ounce) can mexican-style stewed tomatoes, drained |
2 tablespoons cilantro, chopped |
1/3 cup monterey jack cheese, grated |
fresh cilantro stem |
lime wedge |
Directions:
1. Dip chicken breasts in mixture of oil, lime juice, and honey, then roll in tortilla chip crumbs to coat.
2. Bake for 20-25 minutes at 350*.
3. While baking chicken, puree tomatoes and chopped cilantro into a sauce.
4. Remove chicken from oven, top with puree and sprinkle with cheese.
5. Bake again for 5 minutes or until cheese melts.
6. Garnish with cilantro and lime wedges.
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