Recipe - Crusty Mexican Chicken

2 tablespoon Lime juice
2 tablespoon Honey
Three fourths cup Crushed tortilla chips
4 Boneless, skinless chicken
breasts
1 cn (14.5 oz) minced tomatoes in
juice
One fourth cup Cilantro, chopped
1 teaspoon Garlic powder
One half teaspoon Dried oregano
One half cup Shredded jack cheese
Pepper to taste
Cilantro and lime wedges for
garnish

In a small mixing bowl combine the lime juice and honey. Place the crushed
tortilla chips in a plastic bag. Dip each chicken breast into the juice
mixture then drop into the lunch bag. Shake to coat with chips. Place
coated chicken breasts into a baking dish and bake at 375 degrees for 1520
minutes until cooked through.

To make the tomato salsa, combine the minced tomatoes with juice, cilantro,
garlic powder and oregano in a blender. Process until smooth. Pour the
mixture into a saucepot and bring to a boil and then simmer for
approximately 5 minutes. Finally, sprinkle the chicken breasts with the
shredded jack cheese and broil for 1 minute to melt the cheese. Top with
salsa and garnish. Serves 4. Posted to TNT Prodigy's Recipe Exchange
Newsletter by Marina thecollector@worldnet.att.net on Mar 12, 1997