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.

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

Step 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.

Step 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.

Step 3

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

Step 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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 305Calories from Fat 21

% Daily Value *
Total Fat 7g11%

Saturated Fat 3g15%
Cholesterol 97mg33%
Sodium 183mg8%
Total Carbohydrate 21g8%

Dietary Fiber 1.6g7%
Protein 39g78%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Crusty Mexican Chicken