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    CANTINA CHICKEN


    Source of Recipe


    Unknown

    List of Ingredients




    1 package (about 2 1/4 pounds) PERDUE® fresh skinless split chicken breasts
    2 teaspoons chili powder
    2 tablespoons canola oil
    1 can (14 1/2 ounces) Mexican-style tomatoes
    1 can (4 ounces) mild chopped green chilies
    2 tablespoons fresh lime juice
    1 tablespoon hot pepper sauce
    Shredded lettuce, shredded Monterey Jack cheese, lime
    wedges, cilantro sprigs and warm corn tortillas
    (optional)

    Recipe



    Rub chicken breasts 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, chilies, 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 cheese and garnish with lime and cilantro; accompany with a basket of warm tortillas.

    Makes 4 servings
 

 

 

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