ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Crusty Mexican Chicken

Yield Makes 4 servings
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.

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

Nutrition 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

How to Make It

  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.