| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Mexican, Poultry | 4 | Servings |
INGREDIENTS
| 2 | Boneless whole chicken | |
| Breasts, split in half | ||
| Skin removed (8 to 10 oz ea) | ||
| 1 | c | Taquila marinade; divided |
| (recipe follows) | ||
| 1 | md | Green pepper |
| Sliced into thin rings | ||
| 1 | md | Onion, thinly sliced |
| Rings separated | ||
| 4 | Flour tortillas (8 inch) |
INSTRUCTIONS
In a large food-storage bag, combine chicken and 3/4 cup taquila marinade. Chill remaining marinade. Secure bag. Chill at least 2 hours, turning bag over once or twice. Prepare grill for low direct heat. In 8-inch square baking dish, arrange chicken breast with meaty portions toward outside edges. Pour marinade over chicken. Cover with wax paper. Microwave at High for 4 to 6 minutes, or until exterior of meat is no longer pink, rearranging chicken breasts once. Place on cooking grid. Grill, uncovered, for 8 to 12 minutes, or until chicken is no longer pink and juices run clear, turning once. Wrap grilled chicken in foil to keep warm. Set aside. In a 1-quart casserole, combine remaining 1/4 c marinade, pepper and onion. Cover. Microwave at High for 5 to 7 minutes, or until pepper and onion are tender crisp, stirring once or twice. Set aside. Place tortillas between 2 dampened paper towels. Microwave at High for 45 seconds to 1 minute or until tortillas are warm to the touch. Cut each chicken breast half into thin strips. Place strips in warm tortilla. Top with 1/4 of pepper and onion mixture. Fold up from bottom. Fold in sides and secure with wooden pick, leaving top open. Top with salsa, sour cream, and guacamole, if desired. Posted to EAT-L Digest 22 Sep 96 Date: Mon, 23 Sep 1996 20:50:04 -0400 From: Eileen & Bob Holze <beck4@ASAN.COM>
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