Instructions: Note: Regular tortilla chips produce a slightly crispier coating and add about 3 grams of fat per serving.

In a bowl, combine lime juice and honey. Place tortilla chips in a bag. Dip chicken pieces 1 at a time in juice mixture, then drop into chips and shake to coat. Place in a 9-inch-square baking dish. Bake in a 475 degrees oven until no longer pink in center of thickest part (cut to test), about 15 minutes.

Meanwhile, in a blender or food processor, whirl tomatoes and their juice, 1/4 cup cilantro, garlic powder, and oregano until smooth. Pour into a 2- to 3-quart pan and bring to a boil over high heat. Boil, partly covered to prevent spattering, until reduced to 1 1/4 cups, 4 to 5 minutes.

Sprinkle chicken with cheese and bake just until cheese melts, 1 to 2 minutes more.

Spoon tomato sauce equally onto 4 dinner plates; place a chicken piece on each and garnish with cilantro sprigs. Offer lime wedges to season to taste.

This recipe yields 4 servings.

Comments: Jane Ingraham of Tucson serves her tortilla chipucoated chicken breasts with an extremely easy and flavorful cooked salsa that takes only a few minutes but gives you the satisfaction of making a sauce yourself.

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