6 chicken breasts
1 can tomatoes
6 tbsp. picante
Garlic salt
2 c. corn chips, crushed
4 tbsp. sugar
1/2 tsp. ground cumin seed
1 c. Monterey Jack cheese

Spray a 9 x 13 inch pan with Pam. Put can of tomatoes on bottom, sprinkle with sugar. Place chicken breast on tomatoes; season with cumin and garlic salt. Top each chicken breast with one tablespoon of picante. Bake 45 minutes at 350 degrees. Take out. Cover with crushed chips and Monterey Jack cheese. Put back in oven about 15 minutes. Melt cheese and soften chips. Great & Easy! Low fat!!