In the spirit of Cinco de Mayo being right around the corner – I decided to make a dish out of The Junior League of Ogden Cookbook, JLO Art Of Cooking. Margarita Chicken! This one is a huge hit with my boys and they LOVE to say….MAR-GA-RI-TA Chicken!!!
I have made this dish more than once, but have adapted it over time. I typically serve over this over rice and add a vegetable for a side. I hope you will try and enjoy!
Note: Avocado, Jalapeno, Cumin, Salt & Pepper not pictured
4 boneless, skinless chicken breast halves
2 tablespoons corn oil
2 tablespoons lime juice (always use freshly squeezed please!)
1 tablespoon honey
1 cup finely crushed tortilla chips (I am a huge fan of Tostitos Multigrain Chips)
1 (14 1/2 oz) can Mexican style stewed tomatoes
2 tablespoons chopped cilantro
1/3 cup grated Monterey Jack cheese (I end up using about 1 cup)
1 teaspoon (or more!) diced (super small) jalapeno – optional (remember to wear gloves when cutting!)
Cilantro and lime wedges for garnish
I have added the following to this recipe:
1 avocado, diced
1 tablespoon ground cumin
Preheat oven to 325.
Combine the oil, lime juice, and honey in a bowl. Combine the crushed chips with the cumin and jalapeno, in a shallow dish. Brush chicken with mixture of oil, lime juice, and honey. Roll chicken in tortilla chip mixture to coat (really press this chip coating into the chicken!). If you have added jalapenos to the chip mixture, you might want to wear gloves for this process as well! I’d rather be safe than sorry when it comes to jalapeno handling! Place the chicken in a baking dish. Note: I did not use jalapenos when I made this time, as I was only serving to my boys and I! They aren’t so keen on that much heat yet!
Bake for 20-25 minutes (longer if the chicken breast halves are on the thicker side). While the chicken is baking, puree tomatoes and cilantro into a smooth sauce. Once the chicken is cooked, remove from oven, top with puree and sprinkle with cheese. Return to oven and bake for 5 minutes or until cheese melts.