Crusty Mexican Chicken

Jane Ingraham of Tucson serves her tortilla chip–coated chicken breasts with an extremely easy and flavorful cooked salsa that takes only a few minutes but gives you the satisfaction of making a sauce yourself. Regular tortilla chips produce a slightly crispier coating and add about 3 grams of fat per serving.

Yield:

Makes 4 servings

Recipe from

Nutritional Information

Calories 305
Caloriesfromfat 21 %
Protein 39 g
Fat 7 g
Satfat 3 g
Carbohydrate 21 g
Fiber 1.6 g
Sodium 183 mg
Cholesterol 97 mg

Ingredients

1 tablespoon lime juice
1 tablespoon honey
2/3 cup (about 2 oz.) crushed no-fat-added or regular tortilla chips
4 boneless, skinless chicken breast halves (1 1/4 lb. total), fat trimmed
1 can (14 1/2 oz.) diced tomatoes (no salt added)
1/4 cup fresh cilantro
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 cup shredded jack cheese
Fresh cilantro sprigs
Lime wedges

Preparation

1. In a bowl, combine lime juice and honey. Place tortilla chips in a bag. Dip chicken pieces 1 at a time in juice mixture, then drop into chips and shake to coat. Place in a 9-inch-square baking dish. Bake in a 475° oven until no longer pink in center of thickest part (cut to test), about 15 minutes.

2. Meanwhile, in a blender or food processor, whirl tomatoes and their juice, 1/4 cup cilantro, garlic powder, and oregano until smooth. Pour into a 2- to 3-quart pan and bring to a boil over high heat. Boil, partly covered to prevent spattering, until reduced to 1 1/4 cups, 4 to 5 minutes.

3. Sprinkle chicken with cheese and bake just until cheese melts, 1 to 2 minutes more.

4. Spoon tomato sauce equally onto 4 dinner plates; place a chicken piece on each and garnish with cilantro sprigs. Offer lime wedges to season to taste.

Note:

Jane Ingraham, Tuscon, Arizona,

January 1997