Margarita Chicken

• 4 boneless skinless chicken breasts, halved
• 2 tablespoons corn oil
• 2 tablespoons fresh lime juice
• 1 teaspoon honey
• 1 cup tortilla chips, finely crushed
• 1 (14 1/2 ounce) can Mexican-style stewed tomatoes, drained
• 2 tablespoons cilantro, chopped
• 1/3 cup monterey jack cheese, grated
• fresh cilantro stem
• lime wedge

1. Dip chicken breasts in mixture of oil, lime juice, and honey, then roll in tortilla chip crumbs to coat.
2. Bake for 20-25 minutes at 350*.
3. While baking chicken, puree tomatoes and chopped cilantro into a sauce.
4. Remove chicken from oven, top with puree and sprinkle with cheese.
5. Bake again for 5 minutes or until cheese melts.
6. Garnish with cilantro and lime wedges.

chicken breasts, corn oil, lime juice, honey, tortilla chips, tomatoes, cilantro, cheese, cilantro stem, lime wedge

Taken from www.food.com/recipe/margarita-chicken-386405 (may not work)