We made this the other night and the chicken was so moist and yummy!

Ingredients: Serve 6 1 cup finely crushed plain tortilla chips (for best results, crush in food processor or blender) 2 tablespoons vegetable oil 2 tablespoons lime juice 1 tsp. honey 6 boneless, skinless, chicken breasts (about 6 oz. each) 1 can (14.5 oz.) Mexican stewed tomatoes 1 teaspoon dried cilantro (or 2 tablespoons fresh) ¼ teaspoon chili powder ¼ teaspoon garlic powder 1 cup grated Jack cheese Place finely crushed tortilla chips on plate.

Combine oil, lime juice and honey in a shallow bowl. Dip chicken breasts in oil mixture, then press in chips. Place on a greased jelly roll pan with sides. Bake at 350 degrees for 25 minutes or until chicken is cooked through. While chicken bakes, puree tomatoes, cilantro, chili powder and garlic powder together in food processor or blender to make a sauce. Remove chicken from oven and spread evenly with sauce. Sprinkle with cheese. Continue baking until cheese melts, about 5-8 minutes.