CRISPY OVEN BAKED MEXICAN CHICKEN

4 boneless, skinless chicken breast halves, about 4 oz. each...

3/4 cup Guiltless Roasted Red Pepper salsa...

Nonstick cooking spray...

1 cup (3 1/2 oz) crushed Guiltless Gourmet Baked Tortilla chips (yellow corn, red corn or green corn or chili lime)...

Cherry tomatoes...

Pineapple sage leaves (optional)...

DIRECTIONS FOR SOME FUN...

1) Crush tortilla chips in the original bag or between two pieces of waxed paper with a rolling pin...
2) Wash chicken, pat dry with paper towels. Place chicken in a shallow non-metal pan or place in a large resealable plastic food storage bag...
3)Pour salsa over chicken. Cover with foil or seal bag; marinate in refrigerator 8 hours or overnight...
4)Preheat oven to 350*F. Coat baking sheet with cooking spray. Place crushed chips on waxed paper. Remove chicken from salsa; roll chicken in crushed chips. Place on baking sheet; bake 45 minutes or until chicken is no longer pink in center and chips are crisp.
Serve hot. Garnish with tomatoes and sage, if desired...

[ September 16, 2005, 09:04 PM: Message edited by: chatty lady ]