Saturday, June 11, 2011

Wok's For Dinner: Cilantro Lime Chicken

I got the original recipe for this scrumptious meal from my friend Melissa at Melissa's Bargains a couple years ago. It's a great way to use up the last of a bag of tortilla chips, which always seem to go stale really fast in my house. Here is my version.

Cilantro Lime Chicken

2 Tbsp lime juice (I was out of limes & used lemon juice instead)
2 Tbsp vegetable oil
1 Tbsp honey
1 Tbsp dried cilantro
4 b/s chicken breasts
1 cup crushed tortilla chips
1 medium tomato, diced
1 medium green bell pepper, chopped
1 cup shredded Cheddar or Monterrey-Jack cheese

Combine lime juice, oil, honey & cilantro. Dip chicken in lime juice mixture then coat with crushed chips. Place in ungreased baking dish. Sprinkle tomato & bell pepper over the top. Bake uncovered for 40-45 minutes or until juices run clear. Sprinkle cheese over the top, return to oven & bake 5-10 minutes or until cheese melts. Serve & enjoy!

If freezing: Place chicken in a freezer bag and cover with lime mixture before sealing and freezing. Thaw in refrigerator. The chicken will marinate in the lime mixture. You can then finish preparing the meal as directed once you're ready. :D

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