chips and salsa chicken with yellow rice and gauc

20 Jul

90% of the time i end up defrosting chicken breasts with no plan.  this was one of those times.   somehow i seem to have run out of garlic so there were a lot of recipes that were out — how does one run out of garlic though?????   i ended up making this chips and salsa chicken which was really good!  definitely a keeper recipe.  i served it with vigo yellow rice and some wholly guacamole   definitely serve this with guac!!



3 Tbsp. lime juice  (i used the juice of two limes)
3 Tbsp. vegetable oil
1 Tbsp. honey
4 chicken breasts, halved  (i used 5 skinless chicken breasts)
1 c. finely crushed tortilla chips
1 bottle of your favorite chunky salsa
1 c. shredded Monterey Jack Cheese (we only had a little Monterey Jack cheese so we added cheddar to it)
Sour cream (left out)
Fresh cilantro  (left out)

Combine lime juice, honey, and oil. Dip chicken in lime juice mixture then coat with crushed chips. Place in ungreased 9 x 13 baking dish. Bake uncovered at 350 degrees for 30-40 minutes or until juices run clear. Spoon a tablespoon or two of salsa over each chicken piece and sprinkle with Cheese, bake for 20 more minutes or until the cheese melts.
Serve with guacamole and sour cream and garnish with fresh cilantro.


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