Fiesta chicken breasts with tomato-avocado salsa

• 2 medium tomatoes, seeded and chopped (1 1/2 cups)
• 1 medium avocado, pitted, peeled, and chopped (1 cup)
• 4 medium green onions, sliced (1/4 cup)
• 1 1/2 tbsp lime juice
• 1 1/2 tsp finely chopped jalapeno chili
• 1 clove garlic, finely chopped
• 1/4 tsp salt
• 4 bone-in chicken breasts (about 2 lbs.)
• 1/4 cup lime juice
• 1/4 cup vegetable oil
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 2 tbsp vegetable oil
• 4 flour tortillas (8in.), cut in half, then cut into 1/2-in. strips

1. In medium glass or plastic bowl, gently mix all salsa ingredients.
2. Refrigerate until ready to serve.
3. Meanwhile, place chicken in shallow glass or plastic dish.
4. In small bowl, mix 1/4 cup lime juice, 1/4 cup oil, the comin and salt; pour over chicken.
5. Cover and refrigerate 1 hour.
6. Heat oven to 375F.
7. Spray 9-in square pan with cooking spray.
8. Place chicken, skin sides up, in pan.
9. Pour marinade over chicken.
10. Cover and bake 30 min.
11. Uncover and bake 20-30 min.
12. longer, brushing occasionally with marinade, until juice of chicken is clear when thickest part is cut to bone.
13. (170F)
14. In 10-in.
15. skillet, heat two tablespoons oil over medium-high heat until hot.
16. Cook tortilla strips in oil 3-5 min, stir occasionally, until crisp and golden brown.
17. Serve chicken topped with salsa.
18. Serve with tortilla strips.

tomatoes, avocado, green onions, lime juice, jalapeno chili, clove garlic, salt, chicken, lime juice, vegetable oil, ground cumin, salt, vegetable oil, flour tortillas

Taken from cookpad.com/us/recipes/330103-fiesta-chicken-breasts-with-tomato-avocado-salsa (may not work)