3 Tbsp. lime juice
3 Tbsp. honey
1 1/3 cup tortilla chips, crushed
8 chicken breasts, boneless, skinless
2 cans (14 2 oz.) diced tomatoes
1/4 cup fresh cilantro
2 tsp garlic powder
1 tsp dried oregano
1 cup jack cheese, shredded
In a bowl, combine lime juice and honey. Place tortilla chips in a bag. Dip chicken pieces one at a time in juice mixture, then drop into chips and shake to coat. Place in a baking dish. Bake in a 475 degree oven until no longer pink in center of thickest part, about 15-20 minutes.
Meanwhile, in a blender or food processor, whirl tomatoes and their juice, cilantro, garlic powder, and oregano until smooth. Pour into a pan and bring to a boil over high heat. Boil, partly covered to prevent spattering, until reduced to 2 1/2 cups, about 4 to 5 minutes.
Sprinkle chicken with cheese and bake just until cheese melts, 1 to 2 minutes more.
Spoon tomato sauce equally onto 4 dinner plates; place a chicken piece on each and garnish with cilantro sprigs, if desired. Offer lime wedges to season to taste.
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