Crusted Tex-Mex Chicken Breasts

READY IN: 29mins
Recipe by Diana Adcock

Here's a quick chicken dish thats great with refried beans and traditional mexican rice. Enjoy!

Top Review by Viv4570

I tried this recipe last night and my family loved it. I made it just as the recipe is written, except I started the sauce first to give it time to cook down. The chicken breasts were done in exactly 20 minutes and I served it with refried beans (jazzed up with mexican oregano, and cumin and topped with pepper jack cheese) and saffron rice served some of the chicken sauce. It was wonderful!!!! I used 40% less fat tortilla chips by Snyder, also, to lower fat. VDR

Ingredients Nutrition

Directions

  1. Preheat oven to 450 degrees.
  2. In a shallow bowl whisk together the lime juice and honey.
  3. Place crushed tortilla chips in a plastic bag.
  4. Dip chicken in the lime/honey mixture and place in chip bag.
  5. Shake to coat.
  6. Place chicken in a 9-inch square baking pan.
  7. Repeat with the remaining chicken.
  8. Bake for 15-20 minutes, or until the thickest piece of chicken is no longer pink in the center.
  9. While chicken is cooking combine in a blender or food processor the tomatoes, jalapeno, cilantro, garlic and oregano.
  10. Puree to smooth.
  11. Pour mixture into a large saucepan and bring to a boil, stirring often.
  12. Cook the mixture down to about 1&1/2 cups.
  13. Remove chicken from oven and sprinkle with cheese.
  14. Bake for 3-4 minutes more.
  15. Divide sauce evenly between 4 plates and place cooked chicken on top of sauce.

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