2 T lime juice
2 T veg. oil
1 T honey
4 chicken breasts
1 cup finely crushed tortilla chips
16 oz thick-n-chunky salsa
1 cup shredded Monterrey jack cheese
2 T minced fresh cilantro
Sour cream for serving
Combine lime juice, oil and honey. Dip chicken breast in mixture and then coat with crushed tortilla chips. Place in an ungreased baking dish and bake uncovered at 350 degrees for 45 minutes or until juices run clear. Combine salsa and cilantro and pour over chicken. Top with cheese and cook for 20 minutes or until cheese starts to bubble.
I got this from a friends blog too and Eric really liked it. We added extra cilantro after it was done because he loves cilantro and thought it needed a bit more. Next time we will add more initially. I sliced the breasts in half to cut down on cooking time. Enjoy!