Yield: 4 Servings
Measure | Ingredient |
---|---|
1 tablespoon | Chili powder |
2 teaspoons | Vegetable oil |
1 pounds | Boneless skinless chicken breasts |
4 \N | Corn tortillas; 6 or 7 inches, heated |
2 cups | Shredded iceberg lettuce |
1 \N | Tomato; diced |
4 tablespoons | Prepared salsa |
½ cup | Avocado dip or prepared guacamole |
¼ cup | Sour cream |
\N 4 | minutes per side. |
1. Heat grill pan or broiler. Combine chili powder and oil in small bowl.
Rub evenly over chicken breasts. Grill or broil 4 inches from heat source, 2. Slice chicken crosswise into strips. Divide evenly among warm tortillas and top with lettuce, tomato, salsa, avocado dip and sour cream.
Total prep time: 15 minutes Degree of difficulty: Easy (C) Copyright 1997, Meredith Corporation, All Rights Reserved Busted by Barb, Possum Kingdom Lake NOTES : Tuesday, December 30, 1997 5:51 AM Boneless chicken breasts couldnt be more versatile. Theyre one of the easiest solutions to the whats-for-dinner dilemma. Add tortillas and all the trimmings, and youve got a fiesta in fifteen minutes.
Recipe by: LHJ ONLINE
Posted to MC-Recipe Digest V1 #977 by "abprice@..." <abprice@...> on Jan 1, 1998