Baked Tomato-Cilantro Chicken

By moninikole

Ingredients

• 1 T. lime juice
• 1/2 t. salt
• 1/8 t. ground hot red pepper
• 4 boneless, skinned chicken breast halves (about 1 pound), slightly flattened
• 3 T. olive oil
• 1 medium size onion, chopped
• 1 small sweet green pepper, cored, seeded and chpped
• 1 clove garlic, finely chopped
• 1/4 c. chopped fresh cilantro OR 2 t dried cilantro and 3 T. chopped fresh parsley
• 1 1/4 pounds ripe tomatoes, sliced (about 4 medium-size)
• 4 oz. shredded Monterey Jack cheese (1 cup)

Preparation

Step 1

1. Preheat overn to 400
2. Combine lime juice, 1/4 t. salt and the ground pepper in medium-size bowl. Add chicken; turn to coat. Let stand 10 minutes.
3. Heat 2 T. oil in large skilled over medium heat. Add chicken; saute until lightly browned on both sides. Remove to paper toweling to drain. Heat remaining 1 T. oil in skillet. Add onion, green pepper and garlic; saute until tender but not browned, about 4 minutes. Remove from heat. Stir in cilantro.

4. Place about two-thirds of tomato slices in bottom of 9-inch square baking dish, or divide among 4 individual 2-cup baking dishes. Sprinkle with two-thirds of the onion mixture and remaining 1/4 t. salt. Sprinikle with about two thirds of the cheese. Arrange chicken in layer over cheese. Top with remaining tomato and onion mixture.

5. Bake in preheated hot oven (400) for 15 to 20 minutes or 10 to 15 minutes for individual dishes or until chicken is tender. Sprinkle iwht remaining cheese. Bake 5 minutes longer or until cheese is melted.