Crusty Mexican Chicken

• 1 tablespoon lime juice
• 1 tablespoon honey
• 2/3 cup (about 2 oz.) crushed no-fat-added or regular tortilla chips
• 4 boneless, skinless chicken breast halves (1 1/4 lb. total), fat trimmed
• 1 can (14 1/2 oz.) diced tomatoes (no salt added)
• 1/4 cup fresh cilantro
• 1 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 cup shredded jack cheese
• Fresh cilantro sprigs
• Lime wedges

1. 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 475u0b0 oven until no longer pink in center of thickest part (cut to test), about 15 minutes.
2. 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.
3. Sprinkle chicken with cheese and bake just until cheese melts, 1 to 2 minutes more.
4. 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.

lime juice, honey, chicken, tomatoes, fresh cilantro, garlic, oregano, jack cheese, cilantro, wedges

Taken from www.myrecipes.com/recipe/crusty-mexican-chicken (may not work)