Yield: 4 Servings
|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