Baked tomato-cilantro chicken

 

Makes 4 servings

• 1 tablespoon lime juice
• ½ teaspoon salt
• Pinch of ground hot red pepper
• 4 boneless, skinned chicken breast halves (about 1 pound), slightly flattened
• 3 tablespoons olive oil
• 1 medium-size onion, chopped
• 1 small sweet green pepper, cored, seeded and chopped
• 1 clove garlic, finely chopped
• ¼ cup chopped fresh cilantro
• 1¼ pounds ripe tomatoes, sliced (about 4 medium-size)
• 4 ounces shredded Monteray Jack cheese (1 cup)
• Cilantro sprigs, for garnish
• Lime slices, for garnish

1. Preheat oven to 400F.
2. Combine lime juice, ¼ teaspoon salt and the ground pepper in medium-size bowl ; add chicken and turn to coat leaving marinated 10 minutes.
3. Heat 2 tablespoons oil in large skillet over medium heat ; add chicken, sauté until lightly browned on both sides and remove to paper toweling to drain.
4. Heat remaining 1 tablespoon oil in skillet ; add onion, green pepper and garlic, sauté until tender but not browned, about 4 minutes.
5. Remove from heat and stir in cilantro.
6. Place about two-third of tomato slices in bottom of 9-inch square baking dish, or divide among 4 individual 2-cup baking dishes.
7. Sprinkle with two-thirds of the onion mixture and remaining ¼ teaspoon salt ; sprinkle with about two-thirds cheese.
8. Arrange chicken in layer over cheese ; top with remaining tomato and onion mixture.
9. Bake in preheated oven for 15 to 20 minutes, or 10 to 15 minutes in individual dishes, or until chicken is tender ; sprinkle with remaining cheese and bake 5 minutes longer or until cheese melted.
10. Garnish with cilantro and lime slices, if you wish.

BON APPÉTIT