14.5 oz canned tomatoes diced no salt added canned ()
4 servings cilantro sprigs fresh
0.3 cup cilantro leaves fresh
1 teaspoon garlic powder
1 tablespoon honey
0.5 cup jack cheese shredded
1 tablespoon juice of lime
4 servings lime wedges
0.5 teaspoon oregano dried
4 chicken breast halves boneless skinless fat trimmed
2 oz regular tortilla chips crushed
Equipment
food processor
bowl
frying pan
oven
blender
baking pan
Directions
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.
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.
Sprinkle chicken with cheese and bake just until cheese melts, 1 to 2 minutes more.
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.
