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 Sunset

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Nutritional Information

Amount per serving
  • Calories: 305
  • Calories from fat: 21%
  • Protein: 39g
  • Fat: 7g
  • Saturated fat: 3g
  • Carbohydrate: 21g
  • Fiber: 1.6g
  • Sodium: 183mg
  • Cholesterol: 97mg

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. 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. 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. 3. Sprinkle chicken with cheese and bake just until cheese melts, 1 to 2 minutes more.
  4. 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.
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