Chiles Rellenos Chicken

2 boneless, skinless chicken breast halves (4-6 oz. each)
1 lime, cut in half crosswise
1 egg white
1 garlic clove, pressed
1/2 cup finely crushed nacho cheese flavored tortilla chips (about 1 1/2 cups chips)
1/2 can (4 oz) whole green chiles, drained and cut into strips
2 tablespoons shredded Monterey Jack cheese
1 teaspoon snipped fresh cilantro
prepared salsa (optional)

1. Preheat oven to 400F. Spray Small Bar Pan with nonstick cooking spray. Rinse chicken and pat dry with paper towels. Place one chicken breast half in resealable plastic food storage bag; seal bag. Lightly flatten chicken to even thickness using flat side of Meat Tenderizer. repeat with remaining chicken breast half. Discard plastic bag.

2. Juice lime halves into Small Batter Bowl using Citrus Press. Add egg white and garlic pressed with Garlic Press; whisk until frothy using Stainless Whisk.

3. Place tortilla chips in another resealable plastic food storage bag and finely crush using flat side of meat Tenderizer. Place crushed chips in shallow dish. Dip chicken breasts into egg mixture and then into chips, coating completely. Discard any remaining crushed chips. Place chicken on pan.

4. Bake 20-22 minutes or until chicken is no longer pink and juices run clear. Arrange chile strips over chicken; sprinkle with cheese. Bake 2-3 minutes or just until cheese melts. Remove from oven. Sprinkle with cilantro. Serve with salsa, if desired.

Yield: 2 servings