Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Skinless; boneless chicken breasts |
| ¾ cup | Pace Picante Sauce |
| 1 tablespoon | Vegetable oil |
| 1 tablespoon | Lime juice |
| ¼ teaspoon | Garlic powder or 2 cloves garlic, minced |
| ½ teaspoon | Ground cumin |
I found these at the Campbell Soup Page -- Prep Time: 15 Min. Cook Time: 10 Min.
1. Place chicken between 2 pieces of plastic wrap. With meat mallet or rolling pin, pound chicken to ½-inch thickness. Cut lengthwise into 1-inch-wide strips.
2. Mix picante sauce, oil, lime juice, garlic powder and cumin. Add chicken and toss to coat.
3. On 8 long skewers, thread chicken accordion-style. Reserve picante sauce mixture. Place skewers on lightly oiled grill rack over medium-hot coals.
Grill uncovered 10 minutes or until chicken is no longer pink, turning and brushing often with reserved picante sauce mixture. Discard remaining picante sauce mixture. Serves 4.
VARIATION: Use 4 skinless, boneless chicken breast halves (about 1 pound) and omit Step 1. In Step 2, do not toss chicken with picante sauce mixture.
In Step 3, place chicken breast halves on lightly oiled grill rack over medium-hot coals. Grill uncovered 15 minutes or until chicken is no longer pink, turning and brushing chicken with picante sauce mixture. Discard remaining picante sauce mixture.
Posted to Bakery-Shoppe Digest V1 #229 by jrjet@... (Dot & Tim McChesney) on Sep 10, 1997