This recipe is a Betty Crocker one, with very slight alterations on my part, and in my words. It was delicious!! Husband really liked it, giving it the highest of compliments by stating, "even my burps taste like I just at on the Riverwalk [in San Antonio.]" Can't get much better than that!!Tomato-Avocado Salsa:
2 medium tomatoes, seeded and chopped
1 medium avocado, pitted, peeled and chopped
4 medium green onions, sliced
2 Tbsp lime juice
1-2 seeded, finely chopped jalapenos
2 cloves garlic, finely chopped
1/2 tsp salt (or a little more - I added more to mine on my plate, but Husband thought it was fine. I'm a bit of a saltaholic, though...)
Mix all ingredients together in a medium bowl. Cover and refrigerate until dinner time (at least 1 hour - try to avoid eating it all on tortilla chips beforehand - it's definitely good enough to eat plain!).
Chicken:
2-4 bone-in, skin-on chicken breasts
1/4 cup lime juice
1/4 cup vegetable oil
1/2 tsp ground cumin
1/2 tsp salt
Place chicken in a medium-sized bowl. Mix together lime juice, vegetable oil, ground cumin, and salt in a small bowl, and pour over chicken. Cover and refrigerate at least 1 hour (I'm not sure if you could marinate them overnight, or longer than an hour, but I imagine you could without much problem - just be sure to flip them every now and then to marinate evenly - but they were plenty flavorful marinating for just an hour; I'd be concerned they'd get too strongly flavored if you marinated them much longer).
Preheat oven to 375. Place chicken skin-side up in a shallow glass baking dish in a single layer. Pour left-over marinade (from the bowl they were just in) over top. Cover with tin foil and bake for 30 minutes. Remove tin foil and bake for another 20 - 30 minutes, occasionally spooning the marinade over the tops until the chicken is thoroughly cooked (I probably checked/spooned the marinade over every 5-8 minutes or so - I also baked them for closer to 30 minute uncovered to try and get a crisper skin).
Tortilla Strips:
4 flour tortillas (8")
2-3 Tbsp vegetable oil
While chicken is baking, heat the oil in a saucepan over medium-high heat until hot. Cut the flour tortillas into 1/2" strips (I cut them in strips long-ways, then cut across the middle to make about 16 small strips per tortilla) and then put them in the hot oil. Stirring frequently, cook them over medium-high heat for around 5-10 minutes, until they are crisp and golden brown. Keep a close eye on them - they can burn easily. I turned the heat down to medium for the last couple minutes, because they weren't crisp enough yet, but I didn't want to burn them. Also, we love tortilla chips, and this was enough for just two of us - I'd definitely make a lot more if we had more adults eating (at least 8 tortillas).
Betty suggests serving them together (like salsa on the chicken and tortilla strips on the side), which was good, but they would also make excellent "fajitas" if you sliced the chicken and used it with the salsa on regular flour tortillas (omitting the tortilla strip part of this recipe). We're certainly going to eat it like that for all the leftovers!!
Serves: 2-4 (depending on how much chicken you make - you can use the same amount of marinade regardless)
Estimated Total Time: 2.5 hours
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