| 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
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