| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Mexican | Mexican | 4 | Servings |
INGREDIENTS
| Formatted by Chip Fry—– | ||
| Non-stick cooking spray | ||
| 1/4 | c | Lime juice — fresh |
| 1/4 | c | Picante sauce |
| 4 | Chicken breasts; boneless | |
| Skinless halves | ||
| Salt and pepper | ||
| Flour tortillas | ||
| Toppings—– | ||
| Tomato | ||
| Grated cheese | ||
| Sour cream | ||
| Avocado | ||
| Salsa | ||
| Onions |
INSTRUCTIONS
Spray a skillet with non-stick cooking spray. Combine lime juice and picante sauce and coat chicken well; sprinkle with salt and pepper. Saute chicken over medium heat about 10 minutes. Prepare toppings and heat tortillas. Slice chicken into strips and serve on hot tortillas with toppings. Source: Flint Journal Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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