Por Serves 4
2 tablespoons freshly squeezed lime juice
1 teaspoon honey
2 tablespoons olive oil
4 boneless, skinless chicken breasts
1 cup fi nely crushed blue-corn tortilla chips
1 (16-ounce) jar salsa
2 tablespoons freshly minced parsley
2 tablespoons freshly minced cilantro
1/2 cup Monterey Jack cheese, shredded
Preheat oven to 350°F. Combine lime juice, honey, and olive oil in a small bowl. Wash and pat dry the chicken. Dip each breast in the lime juice mixture, then coat with crushed tortilla chips. Place coated chicken in an ungreased shallow baking dish. Bake, uncovered, for 30 minutes.
Combine the herbs with the salsa and pour over chicken breasts. Sprinkle
Monterey Jack cheese on top. Return to oven for an additional 5 minutes, or until cheese is melted.