| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Mexican |
2 |
servings |
INGREDIENTS
| 2 |
tb |
Balsamic Vinegar |
| 1 |
tb |
Lemon Juice |
| 2 |
ts |
Olive Oil |
| 1/2 |
ts |
Dried Oregano |
| 2 |
|
Boneless Skinless Chicken Breast Halves |
| 2 |
|
Lettuce Leaves |
| 2 |
tb |
Salsa |
| 2 |
|
Flour Tortilla |
|
|
Red Onion; Optional |
|
|
Fresh Oregano; Optional |
INSTRUCTIONS
Combine first 4 ingredients (vinegar through oregano) in a shallow
dish.
Add chicken, turning to coat. Cover and marinate in refrigerator 1 to
8 hours, turning chicken occasionally. Place drip tray on toaster
oven pan. Remove chicken from dish; discard marinade. Place chicken
on drip tray; broil 10 minutes on each side or until chicken is done.
Divide chicken, lettuce, and salsa evenly between tortillas; roll up.
Garnish with onions and oregano, if desired.
Recipe by: Cooking Light
Posted to EAT-LF Digest by Sherilyn <sherilyn70@columbus.rr.com> on
Aug 02, 1999, converted by MM_Buster v2.0l.
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