| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Mexican |
Mexican, Poultry |
4 |
Servings |
INGREDIENTS
| 2 1/4 |
lb |
Split chicken breasts — |
|
|
Boneless |
| 2 |
ts |
Chili powder |
| 2 |
tb |
Canola oil |
| 14 1/2 |
oz |
Cn Mexican-style tomatoes |
| 1 |
cn |
Green chiles — chopped |
| 2 |
tb |
Fresh lime juice |
| 1 |
tb |
Hot pepper sauce |
|
|
Shredded lettuce |
|
|
Monterey jack cheese — |
|
|
Shredded |
|
|
Lime wedges |
|
|
Corn tortillas — warm, |
|
|
Optional |
INSTRUCTIONS
Rub chicken with chili powder. In large nonstick skillet, over medium heat,
heat oil. Add chicken; cook 4 to 5 minutes on each side, or until browned.
Meanwhile, in medium bowl, combine tomatoes, chiles, lime juice and pepper
sauce; add to skillet. Reduce heat to medium-low; cover and simmer 12 to 15
minutes, or until chicken is cooked through. To serve, place chicken on bed
of shredded lettuce; top with sauce from skillet. Sprinkle with shredded
cheese and garnish with lime; accompany with a basket of warm tortillas.
Recipe By :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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