Mexican Beer (1 bottle for every 2 breasts)
Mexican blend shredded cheese
Mix brown sugar (about a handful), lime juice and cumin (about a tablespoon or so each) per bottle of beer. Normally, you use salt to brine, but the tortilla chips add a lot of salt so it isn’t necessary for this recipe. Pour mixture into gallon Ziploc bag with chicken breasts. Place bag in fridge to brine for about 4 to 8 hours.
Crush tortilla chips in another gallon Ziploc bag. Shake brined chicken breasts to coat with crushed tortilla. Bake at 400 degrees for about 20 minutes. Remove from oven, top with salsa and cheese and then broil on high until cheese is melted and browned.
Serve with Mexican salad kit.