| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Mexican |
Poultry, Mexican |
4 |
Servings |
INGREDIENTS
|
|
LISA HLAVATY FDGN81A—– |
| 8 |
|
Chicken breast halves |
|
|
Flour or corn tortillas |
|
|
Skinned and boned |
|
|
Chopped tomatoes |
| 4 |
oz |
Picante sauce or salsa |
|
|
Salsa |
| 1 |
bn |
Cilantro — finely chopped |
|
|
Chopped onions |
| 1 |
|
Tomato — cubed |
|
|
Sliced olives |
| 1 |
ts |
Garlic salt |
|
|
Grated cheese |
| 2 |
tb |
Oil |
|
|
Gaucamole |
| 1 |
ts |
Coarsely ground pepper |
|
|
Sour cream |
INSTRUCTIONS
In a shallow pan arrange the chicken. In a medium bowl combine the picante
sauce, cilantro, tomato, garlic salt, oil and pepper. Pour the mixture over
the chicken and marinate for at least 3 hours, but not more than 6.
Barbecue the chicken over a medium flame for about 7 minutes per side,
until just cooked through. Do not overcook. Slice into thin strips, place
in the tortillas, and serve with the remaining ingredients as garnishes.
Source: The Old Miners Lodge
Recipe By :
From: Emory!rahul.Net!watson@sunshine.Edate: Fri, 25 Mar 1994 07:48:43
~0800 (
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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