Cantina chicken
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¼ | pounds | Split chicken breasts -- |
| Boneless | ||
| 2 | teaspoons | Chili powder |
| 2 | tablespoons | Canola oil |
| 14½ | ounce | Cn Mexican-style tomatoes |
| 1 | can | Green chiles -- chopped |
| 2 | tablespoons | Fresh lime juice |
| 1 | tablespoon | Hot pepper sauce |
| Shredded lettuce | ||
| Monterey jack cheese -- | ||
| Shredded | ||
| Lime wedges | ||
| Corn tortillas -- warm, | ||
| Optional | ||
Directions
Rub chicken with chili powder. In large nonstick skillet, over medium heat, heat oil. Add chicken; cook 4 to 5 minutes on each side, or until browned. Meanwhile, in medium bowl, combine tomatoes, chiles, lime juice and pepper sauce; add to skillet. Reduce heat to medium-low; cover and simmer 12 to 15 minutes, or until chicken is cooked through. To serve, place chicken on bed of shredded lettuce; top with sauce from skillet. Sprinkle with shredded cheese and garnish with lime; accompany with a basket of warm tortillas.
Recipe By :