Chicken TostadaGrilled Chicken Tostadas

INGREDIENTS:
4         Boneless & skinned chicken breast halves
½ cup Fresh squeezed lime juice
¼ cup Extra-virgin olive oil, plus more for brushing
1 tsp   Sea salt, plus more for seasoning
¼ tsp  Fresh ground pepper, plus more for seasoning
8         Corn tortillas
2         Red onions sliced into 1/2" thick rounds, Chopped lettuce, sliced tomatoes, avocados, fresh cilantro and sour cream, for serving.

DIRECTIONS:
1. Preheat oven to 375 degrees, with rack in center. Between two sheets of waxed paper, pound chicken breasts with a meat pounder or the edge of a plate until about 1/2" thick. Transfer chicken into a reseal-able plastic bag. Add limejuice, oil, and pepper: refrigerate.

2. Place tortillas on a baking sheet. Brush tops with oil, and season with salt and pepper. Bake until crisp and golden, 10 to 15 minutes. Remove from oven; set aside to cool.

3. Heat a grill or grill pan over medium-high heat. Remove the chicken from the refrigerator; discard marinade. Grill chicken until browned and cooked through, about 5 minutes per side. Let rest until cool enough to handle, about 5 minutes, cut into strips.

4. Brush onions with oil; grill until browned, about 3 minutes per side. Heat tortillas and serve topped with lettuce, tomatoes, avocados, chicken, onions, cilantro, and sour cream.