| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Ethnic, Grill/bbq, Tvfn |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Chicken breasts; bone,skin |
| 2 |
tb |
Olive oil |
| 3 |
tb |
Lime juice |
| 2 |
cl |
Garlic |
| 1 |
c |
Packed cilantro leaves |
| 1/2 |
|
Jalapeno; seeded |
|
|
Salt and pepper |
| 1 |
tb |
Olive oil |
| 1 |
lg |
Onion; peeled and cut into 1/2 " slices |
| 1 |
|
Green bell pepper; seeded and sliced |
| 2 |
tb |
Olive oil |
| 3 |
|
Potatoes; cut into 1/2 inch cubes |
|
|
Salt and pepper |
|
|
Cayenne |
| 10 |
|
Flour tortillas |
INSTRUCTIONS
Flatten chicken breasts to 1/2 inch thickness between two sheets of plastic
wrap with a mallet or rolling pin. Place chicken breasts in glass baking
dish. In a blender combine oil, lime juice, garlic, cilantro, jalapeno and
salt and pepper. Blend until smooth and pour over chicken. Cover with
plastic wrap and let chicken marinate for 30 minutes. In a large skillet
over medium heat oil. Add onions and peppers and cook until they are tender
and begin to brown. In a 9x13 glass baking dish toss potatoes with oil and
seasonings. bake in 375 degree oven until crispy, about 30 minutes. Stir
occasionally to prevent sticking. Heat a cast iron grill pan or an outdoor
grill. Toast flour tortillas for about 30 seconds per side and keep warm in
an aluminum foil pocket. Grill the chicken on each side for 45 minutes. To
serve slice chicken into even strips. Serve hot with onions and peppers,
potatoes, grated jack cheese, salsa and sour cream. 4 servings HOW TO BOIL
WATER SHOW #BW8340
Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@email.msn.com> on Feb 2,
1998
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