Crusted Tex-Mex Chicken Breasts

• 2 tablespoons fresh lime juice
• 2 tablespoons honey
• 1 cup crushed corn tortilla chips
• 4 boneless skinless chicken breast halves, lightly pounded
• 2 cups chopped tomatoes
• 1 jalapeno, seeded and chopped
• 1/4 cup chopped cilantro
• 2 cloves garlic, minced
• 1/2 teaspoon dried Mexican oregano
• 1/2 cup shredded monterey jack pepper cheese

1. Preheat oven to 450 degrees.
2. In a shallow bowl whisk together the lime juice and honey.
3. Place crushed tortilla chips in a plastic bag.
4. Dip chicken in the lime/honey mixture and place in chip bag.
5. Shake to coat.
6. Place chicken in a 9-inch square baking pan.
7. Repeat with the remaining chicken.
8. Bake for 15-20 minutes, or until the thickest piece of chicken is no longer pink in the center.
9. While chicken is cooking combine in a blender or food processor the tomatoes, jalapeno, cilantro, garlic and oregano.
10. Puree to smooth.
11. Pour mixture into a large saucepan and bring to a boil, stirring often.
12. Cook the mixture down to about 1&1/2 cups.
13. Remove chicken from oven and sprinkle with cheese.
14. Bake for 3-4 minutes more.
15. Divide sauce evenly between 4 plates and place cooked chicken on top of sauce.

lime juice, honey, corn tortilla, chicken breast halves, tomatoes, jalapeno, cilantro, garlic, oregano, shredded monterey jack pepper cheese

Taken from www.food.com/recipe/crusted-tex-mex-chicken-breasts-56564 (may not work)