Ingredients: 2 1/4 pounds split chicken breasts -- boneless 2 teaspoons chili powder 2 tablespoons canola oil 1 can Mexican-style tomatoes -- 14 1/2 ounces 1 can green chiles -- chopped 2 tablespoons fresh lime juice 1 tablespoon hot pepper sauce shredded lettuce Monterey jack cheese -- shredded lime wedges corn tortillas -- warm, optional

Recipe Info Category: Poultry Rating: 3 Contributor: Jaclyn Kemp

Rub chicken with chili powder.
In large nonstick skillet, over medium heat, heat oil. Add chicken; cook 4 to 5 minutes on each side, or until browned.

Meanwhile, in medium bowl, combine tomatoes, chiles, lime juice and pepper sauce; add to skillet. Reduce heat to medium-low; cover and simmer 12 to 15 minutes, or until chicken is cooked through.

To serve, place chicken on bed of shredded lettuce; top with sauce from skillet. Sprinkle with shredded cheese and garnish with lime; accompany with a basket of warm tortillas. Serves 4.