Tuesday, August 11, 2009

Wok's For Dinner: Cilantro Lime Chicken

This recipe came from my friend Melissa over at Melissa's Bargain Blog. It just sounded too interesting to pass up. I mean, who knew you could use tortilla chips as a breading for baked chicken?? Here's my version:

Cilantro Lime Chicken

2 Tbsp lime juice
2 Tbsp vegetable oil
1 Tbsp honey
4 chicken breasts
1 cup finely crushed tortilla chips
1 medium tomato, diced
1 medium green bell pepper diced
1-2 Tbsp olive oil
2 Tbsp minced fresh cilantro (I didn't have any, so I omitted)

Directions (my version):
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. Saute' tomato and bell pepper in a skillet with oil until tender; mix in cilantro (if you have any, I wish I knew that I had run out so I could have added it, too), then pour over chicken. Bake uncovered @ 350 degrees for 45 minutes or until juices run clear. If freezing: Place baked ingredients into a gallon-size freezer bag. Squeeze out the air really good, seal and freeze. Thaw at least 24 hours in refrigerator and heat in microwave.

This was fantastic! Thanks, Melissa, for sharing the recipe! I learned a long time ago that if it's a hit with your family, then it has to be good. Hubs was really impressed and said that it tasted a lot better than he expected. And my son, who is not a big chicken eater, literally inhaled his and then proceded to inhale his sister's chicken, too!

1 comment:

  1. I'm so glad your family liked it! We loved it, too. When I saw the pictures on my friend's blog, I knew I had to at least give it a chance :)


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