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Open-faced Chicken Tortillas

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CATEGORY CUISINE TAG YIELD
Meats, Dairy Poultry 6 Servings

INGREDIENTS

1 Envelope lipton recipe
secrets fiesta herb with
red pepper soup
6 Boneless, skinless chicken
breast halves pounded to
1/4" thickness
2 T Butter or margarine
6 6" flour tortillas, warmed
1 c Shredded cheddar cheese
1 Tomato, diced
1/2 c Diced red onion
Fresh cilantro, optional
Lime wedges, optional

INSTRUCTIONS

In a shallow plate place soup mix. Dip chicken in mix to coat
completely. In 12-inch non-stick skillet over medium heat melt 1 Tbs
butter. Cook half of the chicken 4 minutes or until done, turning
once. Remove chicken; set aside. Repeat with remaining butter and
chicken. Cut chicken into thin strips; set aside. Heat broiler.
Arrange tortillas on baking sheet. Equally top tortillas with  chicken,
then cheese, tomato and onion. Broil until cheese is melted.  Garnish,
if desired, with fresh cilantro leaves and lime wedges.  Serve. TIP:
Roll-up filled tortillas for a make-ahead on-the-go lunch  or dinner.
READER'S DIGEST, AUG 1995  LIPTON AD PAGES  Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 268
Calories From Fat: 126
Total Fat: 14.2g
Cholesterol: 69.1mg
Sodium: 1035.8mg
Potassium: 373.6mg
Carbohydrates: 8.3g
Fiber: 1.1g
Sugar: 2.7g
Protein: 26.4g


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