Crusty Mexican Chicken Recipe
Servings: 4
Ingredients
- 2 Tbsp. Lime juice
- 2 Tbsp. Honey
- 3/4 c. Crushed tortilla chips
- 4 x Boneless, skinless chicken breasts
- 1 can (14.5 ounce) diced tomatoes in juice
- 1/4 c. Cilantro, minced
- 1 tsp Garlic pwdr
- 1/2 tsp Dry oregano
- 1/2 c. Shredded jack cheese Pepper to taste Cilantro and lime wedges for garnish
Directions
- 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 mix 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 15-20 min till cooked through.
- To make the tomato salsa, combine the diced tomatoes with juice, cilantro, garlic pwdr and oregano in a blender. Process till smooth. Pour the mix into a saucepot and bring to a boil and then simmer for approximately 5 min. Finally, sprinkle the chicken breasts with the shredded jack cheese and broil for 1 minute to heat the cheese. Top with salsa and garnish.
- Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 157g | |
| Recipe makes 4 servings | |
| Calories 314 | |
| Calories from Fat 92 | 29% |
| Total Fat 10.23g | 13% |
| Saturated Fat 1.26g | 5% |
| Trans Fat 0.05g | |
| Cholesterol 27mg | 9% |
| Sodium 224mg | 9% |
| Potassium 333mg | 10% |
| Total Carbs 41.67g | 11% |
| Dietary Fiber 2.8g | 9% |
| Sugars 10.49g | 7% |
| Protein 14.42g | 23% |
