Crusted Tex-Mex Chicken Breasts - cooking recipe

Ingredients

2 tablespoons fresh lime juice
2 tablespoons honey
1 cup crushed corn tortilla chips
4 boneless skinless chicken breast halves, lightly pounded
2 cups chopped tomatoes
1 jalapeno, seeded and chopped
1/4 cup chopped cilantro
2 cloves garlic, minced
1/2 teaspoon dried Mexican oregano
1/2 cup shredded monterey jack pepper cheese

Preparation

Preheat oven to 450 degrees.
In a shallow bowl whisk together the lime juice and honey.
Place crushed tortilla chips in a plastic bag.
Dip chicken in the lime/honey mixture and place in chip bag.
Shake to coat.
Place chicken in a 9-inch square baking pan.
Repeat with the remaining chicken.
Bake for 15-20 minutes, or until the thickest piece of chicken is no longer pink in the center.
While chicken is cooking combine in a blender or food processor the tomatoes, jalapeno, cilantro, garlic and oregano.
Puree to smooth.
Pour mixture into a large saucepan and bring to a boil, stirring often.
Cook the mixture down to about 1&1/2 cups.
Remove chicken from oven and sprinkle with cheese.
Bake for 3-4 minutes more.
Divide sauce evenly between 4 plates and place cooked chicken on top of sauce.