1/2 can (4 ounces) whole
green chiles, drained and cut into strips
2 tablespoons shredded Monterey Jack
1 teaspoon snipped fresh cilantro
prepared salsa (optional)
Heat oven to 400 degrees F. Spray Small Bar Pan with nonstick cooking
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 into Small Batter Bowl using Citrus Press. Add egg white
and garlic pressed with Garlic Press; whisk until frothy using Stainless Whisk.
Place tortilla chips in another resealable plastic food storage bag and
finely crush using flat side of meat Tenderizer. Place crushed chips in shallow
dish. 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.