| 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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