| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Vegetable oil |
| 1/3 |
c |
Lime juice |
| 2 |
|
Cloves garlic, minced |
| 1/2 |
t |
Pepper |
| 1/2 |
t |
Salt |
| 1/4 |
c |
Wine vinegar |
| 1/4 |
|
Onion, grated |
| 1 |
t |
Sugar |
| 1 |
t |
Oregano |
| 1/4 |
t |
Cumin |
| 6 |
|
Boned and skinless chicken |
|
|
breasts |
| 24 |
|
Soft flour tortillas |
|
|
Salsa and Rice, recipe |
|
|
follows |
|
|
Condiments of your choice |
INSTRUCTIONS
"This grilled chicken main dish is one of my favorites -- especially
when cooked outdoors on the barbecue," writes Detroit Police Chief
Isaiah McKinnon in "The Cop Cookbook," by Greta Garner-Hewitt, Ken
Beck and Jim Clark (Rutledge Hill Press). "The chicken breasts can be
served individually with your choice of side dishes or sliced and
rolled up into a tortilla. Either way, the marinade makes them
special." Combine all of the ingredients, except the chicken and
tortillas and the Salsa and Rice, to make a marinade. Pour the
marinade over the chicken breasts in a plastic bag or glass bowl and
refrigerate overnight. Grill the meat for 8 minutes on the first side;
turn and grill for 5 to 7 minutes on the second side. Immediately
slice into strips and serve in warm tortillas with your favorite
condiments, such as tomatoes, cheese, green onions, black olives,
salsa, sour cream and guacamole. Serve with Salsa and Rice. Analysis
based on 4 servings. Per serving: 1,027 calories; 33.2 g fat (5.4 g
saturated fat; 29 percent calories from fat); 110 mg cholesterol;
1,243 mg sodium; 119.5 g carbohydrates. Posted to CHILE-HEADS DIGEST
V4 #131 by Judy Howle <howle@ebicom.net> on Sep 21, 1997
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