Crusted Tex-Mex Chicken Breasts
- Reviews 6
Ready In: 29 mins
Serves: 4
Ingredients
- 2 tablespoons fresh lime juice
- 2 tablespoons honey
- 1 cup crushed corn tortilla chips
- 4 boneless skinless chicken breast halves, lightly pounded
- 2 cups chopped tomatoes
- 1 jalapeno, seeded and chopped
- 1⁄4 cup chopped cilantro
- 2 cloves garlic, minced
- 1⁄2 teaspoon dried Mexican oregano
- 1⁄2 cup shredded monterey jack pepper cheese
Directions
- Preheat oven to 450 degrees.
- In a shallow bowl whisk together the lime juice and honey.
- Place crushed tortilla chips in a plastic bag.
- Dip chicken in the lime/honey mixture and place in chip bag.
- Shake to coat.
- Place chicken in a 9-inch square baking pan.
- Repeat with the remaining chicken.
- Bake for 15-20 minutes, or until the thickest piece of chicken is no longer pink in the center.
- While chicken is cooking combine in a blender or food processor the tomatoes, jalapeno, cilantro, garlic and oregano.
- Puree to smooth.
- Pour mixture into a large saucepan and bring to a boil, stirring often.
- Cook the mixture down to about 1&1/2 cups.
- Remove chicken from oven and sprinkle with cheese.
- Bake for 3-4 minutes more.
- Divide sauce evenly between 4 plates and place cooked chicken on top of sauce.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off