| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
|
Chicken |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Chili powder |
| 2 |
ts |
Vegetable oil |
| 1 |
lb |
Boneless skinless chicken breasts |
| 4 |
|
Corn tortillas; 6 or 7 inches, heated |
| 2 |
c |
Shredded iceberg lettuce |
| 1 |
|
Tomato; diced |
| 4 |
tb |
Prepared salsa |
| 1/2 |
c |
Avocado dip or prepared guacamole |
| 1/4 |
c |
Sour cream |
|
4 |
minutes per side. |
INSTRUCTIONS
1. Heat grill pan or broiler. Combine chili powder and oil in small bowl.
Rub evenly over chicken breasts. Grill or broil 4 inches from heat source,
2. Slice chicken crosswise into strips. Divide evenly among warm tortillas
and top with lettuce, tomato, salsa, avocado dip and sour cream.
Total prep time: 15 minutes Degree of difficulty: Easy
(C) Copyright 1997, Meredith Corporation, All Rights Reserved
Busted by Barb, Possum Kingdom Lake
NOTES : Tuesday, December 30, 1997 5:51 AM Boneless chicken breasts
couldn.t be more versatile. They.re one of the easiest solutions to the
what.s-for-dinner dilemma. Add tortillas and all the trimmings, and you.ve
got a fiesta in fifteen minutes.
Recipe by: LHJ ONLINE http://www.lhj.com
Posted to MC-Recipe Digest V1 #977 by "abprice@wf.net" <abprice@wf.net> on
Jan 1, 1998
A Message from our Provider:
“Opportunity may knock once, but temptation bangs on your front door forever.”