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CHICKEN - Chiles Rellenos
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| 2 | boneless, skinless chicken breast halves |
| 1 | lime, cut in half crosswise |
| 1 | egg white |
| 1 | garlic clove, pressed |
| 1/2 c | finely crushed nacho cheese flavored tortilla chips, (about 1 1/2 c chips) |
| 1/2 can (4 oz) | whole green chiles, drained and cut into strips |
| 2 tbsp | shredded Monterey Jack cheese |
| 1 tsp | snipped fresh cilantro |
Preheat oven to 400. Spray small bar pan with nonstick cooking spray. Rinse chicken and pat dry with paper towels. Place one chicken breast half in resealable plastic food storage bag; seal bag. Lightly flatten chicken to even thickness using flat side of meat tenderizer. Repeat with remaining chicken breast half. Discard plastic bag.
Juice lime halves. Add egg white and garlic; whisk until frothy.
Place tortilla chips in another resealable plastic food storage bag and finely crush using flat side of tenderizer. Place crushed chips in shallow dies. Dip chicken breasts into egg mixture and then into chips, coating completely. Discard any remaining crushed chips. Place chicken on pan.
Bake 20-22 minutes or until chicken is no longer pink and juices run clear. Arrange chile strips over chicken; sprinkle with cheese. Bake 2-3 minutes or just until cheese melts. Remove from oven. Sprinkle with cilantro. Serve with salsa if desired.
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