Grilled Chicken Tostadas

4 boneless, skinless chicken breasts

1/4 c. freshly squeezed lime juice

1/4 c. olive oil, plus more for brushing

1 t. salt, plus more for seasoning

1/4 t. group pepper, plus more for seasoning

8 corn tortillas

Toppings such as: chopped lettuce, sliced tomatoes and avocados, fresh cilantro, and sour cream

1. Preheat oven to 375. Pound chicken breasts until about 1/2 inch thick. Transfer chicken to resealable bag and add lime juice, oil, salt and pepper.

2. Place tortillas on a baking sheet Brush tops with oil, and season with salt and pepper. Bake until crisp and golden, 10-12 minutes. Remove from oven; set aside to cool.

3. Heat a grill or grill pan over medium-high heat. Grill chicken until cooked, about 5 minutes per side. Let rest until cool enough to handle; about 5 min. Cut into strips.

4. Serve the tortillas with toppings.

e-notes: I marinated the chicken for about 8 hours - I did it in the morning. I'm sure, though, much shorter would be sufficient. Since I don't have a cooking brush, I just sprayed my tortillas with Pam. I also cut the boys' tortillas into 4 triangles thinking that would be more fun and easier for them to hold and handle. (and although not shown, we did use sour cream)