If you like fresh cilantro, try sprinkling a handful on the chicken before pouring the salsa over top. Yum!
2 T. oil
2 T. lime juice
1 t. honey
1 lb. boneless, skinless chicken breast, sliced into 1-inch strips
12 taco shells, crushed
16-oz. jar salsa
2 c. shredded sharp Cheddar cheese
Combine oil, juice and honey in a medium bowl. Dip chicken strips into oil mixture; dredge in crushed taco shells. Arrange in an ungreased 13"x9" baking pan and bake for 25 minutes, until juices run clear. Remove from oven; pour salsa over chicken and sprinkle with cheese. Bake an additional 5 to 7 minutes, or until cheese is melted. Serves 4.
A quick fix...to clean up spilled oil, just cover the spill with a layer of flour. Let sit a few minutes, then wipe up with a paper towel.