4 boneless chicken breast halves, skinned
2 tbsp. corn oil
2 tbsp. lime juice
1 tsp. honey
1 c. finely crushed tortilla chips
1 (14.5 oz.) can S & W Mexican style stewed tomatoes
2 tbsp. chopped cilantro
1/3 c. Jack cheese, grated

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