Wednesday, November 7, 2007

Honey Lime Chicken


I remembered making a dish similar to this with my mom years and years ago but we couldn't find the recipe but I found this one and it was pretty good. I concocted a honey lime sauce to go with the chicken. I think next time I'll use chicken breast tenders and dip the chicken in the sauce. I served this dish with mexican rice (I won't give you the recipe because I didn't like it. I have yet to find a good mexican rice recipe) and refried beans. While I was at Ralphs I found a package of Instant Refried
Beans by Santa Fe Bean Co. These are the best store bought refried beans I've been able to find and they really are quite good for you. Dirk and I loved them!!!

Crusty Mexican Chicken
Inspired by Sunset Magazine


1 tablespoon lime juice
1 tablespoon honey
2/3 cup (about 2 oz.) crushed no-fat-added or regular tortilla chips
4 boneless, skinless chicken breast halves (1 1/4 lb. total), fat trimmed
1/2 cup shredded jack cheese
Lime wedges


1. In a bowl, combine lime juice and honey. Place tortilla chips in a bag. Dip chicken pieces 1 at a time in juice mixture, then drop into chips and shake to coat. Place in a 9-inch-square baking dish. Bake in a 475° oven until no longer pink in center of thickest part (cut to test), about 15 minutes.

2. Sprinkle chicken with cheese and bake just until cheese melts, 1 to 2 minutes more.

2 comments:

  1. This was soooo good, can we please have this for dinner again soon?

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  2. Hey girl... the owner of our store makes AMAZING mexican rice. I'll see if I can get the recipe for you!

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