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.
1 tablespoon lime juice
1 tablespoon honey
2/3 cup (about 2 oz.) crushed no-fat-added or regular tortilla chips
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.
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.
Sprinkle chicken with cheese and bake just until cheese melts, 1 to 2 minutes more.
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.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.