Wednesday, January 12, 2011

Quick Margarita Chicken

This dish is Oh So Delicious! And is my husbands number one request. (I'm salivating just writting it.)

4 boneless, skinless chicken breasts
2 tbsp olive oil
2 tbsp lime juice
1 tsp honey
1 cup finely lime tostitos tortilla chips
1 cup italian style stewed tomatoes
2 tbsp chopped cilantro
1/2 cup monterey jack cheese

In a blender or food processor, finely crush tortilla chips.

Mix oil, juice, and honey. Brush on chicken and roll in chip crumbs.

Bake @ 350 for 20-25 minutes.

Puree tomatoes and cilantro into a sauce.

After chicken has been cooking 20-25 minutes and is just about done, remove. Top with puree, sprinkle with cheese and bake again for 4-5 minutes. Serve with lime wedges.

Note: If you decide to use a different tortilla chip, DO NOT use the more authentic stone ground tortilla chips, it just doesn't seem to turn out right. Also, I always make more of the sauce... cause I'm "saucy" like that.


Johnsons of Haymarket said...

This sounds so good! I'm going to try it!

Johnsons of Haymarket said...

We had this last night with the missionaries. It was a big hit!