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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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Directions: Preheat broiler. Remove skin from chicken breasts and halve them. Place
chicken on broiler-pan rack. Rub chicken with oil; sprinkle with cumin.
Broil chicken 6 inches from heat, turning once, for 8 minutes or until no
longer pink in the center. Remove and cover with aluminum foil to keep
warm. Reduce oven temperature to 350 degrees.
Meanwhile, prepare Salsa: Drain tomatoes, reserving 1/3 cup liquid.
Coarsely chop tomatoes. Place tomatoes and reserved liquid in medium-size
bowl. Stir in green chilies and green onions.
Stack tortillas and wrap in aluminum foil. place in preheated 350 degree
oven until warmed, about 8 minutes.
Cut chicken across grain into thin slices. To serve, divide chicken
equally among tortillas. Top with avocado and sour cream. Serve with lime
wedges and salsa.
| Ingredients:
1 Pound(s) Boned Chicken Breasts
1 Tablespoon(s) Vegetable Oil
1 1/4 Teaspoon(s) Ground Cumin
8 Flour Tortillas (7-inch)
1 Avocado, peeled & sliced
1/2 Cup(s) Dairy Sour Cream
1 Lime, cut in wedges
16 Ounce(s) Whole Tomatoes in Juice
4 Ounce(s) Chopped Green Chilies
2 Finely Chopped Green Onions |
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