2 1/4 lb Split chicken breasts --
Boneless
2 ts Chili powder
2 tb Canola oil
14 1/2 oz Cn Mexican-style tomatoes
1 cn Green chiles -- chopped
2 tb Fresh lime juice
1 tb Hot pepper sauce
Shredded lettuce
Monterey jack cheese --
Shredded
Lime wedges
Corn tortillas -- warm,
Optional

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.