4 boneless chicken breast halves, skinned
2 tbsp. corn oil
2 tbsp. lime juice
1 tbsp. honey
1 c. tortilla chips, finely crushed
14 1/2 oz. can Mexican style stewed tomatoes
2 tbsp. cilantro, chopped
1/3 c. Jack cheese, grated
Cilantro sprigs and lime wedges

Brush chicken with a mixture of the oil, lime juice and honey. Roll chicken in the tortilla crumbs to coat. Place in baking dish. Bake 350 degrees for 25 minutes. Puree tomatoes and cilantro. Remove chicken from oven, pour on puree, top with cheese. Return to oven until cheese melts. Garnish with cilantro and limes. Serves 4.