| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Shelf life, Shelf3 |
1 |
servings |
INGREDIENTS
| 2 |
|
4 oz. chicken breasts |
|
|
Seasoned flour |
| 1 |
tb |
Olive oil |
| 1 |
lg |
Tomato; chopped fine |
| 1 |
tb |
Diced red onion |
| 1 |
tb |
Chopped; (fine) cilantro |
| 1/2 |
|
Lemon juice only |
| 1 |
tb |
Diced green pepper |
| 1 |
ds |
Tabasco sauce |
| 1 |
ts |
Red wine vinegar |
| 1 |
ts |
Olive oil |
| 2 |
|
Flour tortillas |
| 1 |
tb |
Sour cream; (optional) |
INSTRUCTIONS
Dredge chicken in seasoned flour and saute in olive oil. Mix tomato, red
onion, chopped cilantro, lemon juice, diced green pepper, tabasco sauce,
red wine vinegar, oilive oil, and season with salt and pepper. When chicken
is done remove and place on platter. Top with Pico De Gallo salsa. Garnish
until folded tortillas and sour cream.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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