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| Home -> [Chicken, Mexican, North American, Poultry, South American] -> [Cantina chicken Recipe] |
Cantina chicken
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Chicken, Mexican, North American, Poultry, South American |
Rating: |
0 |
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Ingredients:
| 2 1/4
| lbs | Split chicken breasts -- | | | Boneless | | 2
| tsp | Chili powder | | 2
| tbsp | Canola oil | | 14 1/4
| oz | Cn Mexican-style tomatoes | | 1
| can | Green chiles -- chopped | | 2
| tbsp | Fresh lime juice | | 1
| tbsp | Hot pepper sauce | | | Shredded lettuce | | | Monterey jack cheese -- | | | Shredded | | | Lime wedges | | | Corn tortillas -- warm | | | Optional |
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Procedures:
| 1 | Rub chicken with chili powder. | | 2 | In large nonstick skillet, over medium heat, heat oil. | | 3 | Add chicken; cook 4 to 5 minutes on each side, or until browned. | | 4 | Meanwhile, in medium bowl, combine tomatoes, chiles, lime juice and pepper sauce; add to skillet. | | 5 | Reduce heat to medium-low; cover and simmer 12 to 15 minutes, or until chicken is cooked through. | | 6 | To serve, place chicken on bed of shredded lettuce; top with sauce from skillet. | | 7 | Sprinkle with shredded cheese and garnish with lime; accompany with a basket of warm tortillas |
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