September 2, 2010

Mexi-Chip Chicken

My cousin told me this chicken tasted like chips and salsa as a main dish.  It was an easy, non-fried version (ok, well, fried if you count the fried tortilla chips, but I didn't fry those...) of chicken with a twist.  I really liked the garnish on these.  Sometime I can skip it, but the cilantro and guacamole completed this for me.
3 Tbsp. lime juice
3 Tbsp. vegetable oil
1 Tbsp. honey
4 chicken breasts, halved
1 c. finely crushed tortilla chips
1 bottle of your favorite chunky salsa
1 c. shredded Monterey Jack Cheese
Sour cream
Fresh cilantro

Combine lime juice, honey, and oil. Dip chicken in lime juice mixture then coat with crushed chips. Place in ungreased 9 x 13 baking dish. Bake uncovered at 350 degrees for 30-40 minutes or until juices run clear. Spoon a tablespoon or two of salsa over each chicken piece and sprinkle with Cheese, bake for 20 more minutes or until the cheese melts.

Serve with guacamole and sour cream and garnish with fresh cilantro.

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