chips n' salsa chicken strips

chips n' salsa chicken was my million dollar idea of the day.

ingredients:

6 chicken strips or thinly sliced boneless breasts
3/4 cup crushed tortilla chips
1/2 cup salsa
1/2 lime

this recipe provides modest portions for two adults. adjust accordingly.

to make:

marinate the chicken strips with the salsa and lime juice in the refrigerator for two to three hours.

in the mean time, crush tortilla chips in a ziploc bag (try to get them pretty well crushed) and dump them into a soup bowl. spread them around the bottom of the bowl.

heat a non-stick frying pan with a little bit of olive oil.

shake the excess salsa from the chicken tenders and roll them in the crushed chips (they don't all stick, but do the best you can). cook the tenders over medium high heat, flipping as infrequently as possible.

serve up immediately. sauteed chard makes a great side!

modifications: feel free to add some black pepper to the tortilla chip crumbs, or even some panko.