Saturday, July 23, 2011


Now that the thesis is done (~*happy dance*~), I have time to cook (and blog about it)...this is a really amazing recipe. I'm addicted to the tortilla strips :)

Fiesta Chicken Breasts (with Tomato-Avocado Salsa!)

2 med. tomatoes (1 1/2 c.) seeded and chopped
1 med. avocado (1 c.) pitted, peeled, and chopped
4 med. green onions (1/4 c.) sliced
1-2 T. lime juice
1 1/2 tsp. finely chopped jalapeno chilies
1/4 tsp. salt


1 c. chunky salsa and the avocado from the salsa recipe


4 bone-in chicken breasts (~2 lbs.)
1/4 c. lime juice
1/4 c. vegetable oil
1/2 tsp. salt
1/2 tsp. ground cumin

Tortilla Strips:
2 T. vegetable oil
4 8" flour tortillas, cut in half, then cut into 1/2" strips

In a medium glass or plastic bowl, mix all salsa ingredients. Refrigerate until ready to serve.

Place chicken in shallow plastic or glass (don't use metal!) dish. In a small bowl, mix lime juice, oil, cumin, and salt; pour over chicken. Cover and refrigerate 1 hour.

Heat oven to 375*. Spray 9" square pan with cooking spray (I used a 9"x 13" pan instead). Place chicken skins side up in pan. Pour marinade over chicken. Cover and bake 30 minutes. Uncover and bake 20-30 minutes longer.

In 10" skillet, heat oil over medium high heat until hot. Cook tortilla strips in oil 3-5 minutes, stirring occasionally, until crisp and golden brown. (I used ~2T. of oil for each batch. Spread the tortilla strips out on paper towels after you cook them to blot up the excess oil.) Serve chicken topped with salsa over the tortilla strips.