| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Mexico, Poultry | 2 | Servings | |
INGREDIENTS
| 1/2 | lb | Boned, Skinned Chicken |
| Breasts | ||
| 1 | tb | Lemon Juice |
| 1/2 | ts | Garlic Powder |
| 1/2 | ts | Seasoned Salt |
| 1/4 | ts | Each Oregano & Pepper |
| Few Drops Liquid Smoke | ||
| Flavoring | ||
| 1 | tb | Vegetable Oil |
| 1/2 | c | Green Pepper Strips, |
| 1/2 | c | Thin Onion Wedges |
| 1/2 | c | Tomato Wedges |
| 1/4 | c | Mild Picante Sauce |
INSTRUCTIONS
in Bowl, Combine First 7 Ingredients & 1 1/2 t. Oil. Cover & Refrigerate 2 To 8 Hours. Broil Chicken Until No Longer Pink in The Center. Meanwhile, in A Large Skillet, Saute Green Peppers & Onions in Remaining Oil Until Crisp-Tender. Add Tomatoes & Saute 1 Min. Stir in Picante Sauce & Heat Through. Cut Chicken Into Thin Strips& Top With Vegetables. Serve With Four Hot Corn Tortillas. Posted to MM-Recipes Digest V4 #150 by [email protected] on May 30, 1997
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