For dinner tonight, I already had the multi-grain Mission tortillas, pineapple-mango salsa and shredded Mexian blend cheese. I really like this combination, especially the pineapple-mango salsa. It combines the sweetness of the fruit with the salty of the cheese and chicken. Also, the multi-grain tortillas were a bit on the sweet side. All around a good combination. The dinner was later than planned, so I only marinaded the chicken for 30 minutes.

Ingedients:

• Your choice of tortillas, shredded cheese and salsa (but I recommend the pineapple-mango)
• 1.25 - 1.50 lbs of boneless, skinless, thinly sliced chicken breasts.
• 1/2 cup olive oil
• 1/4 cup lemon juice (I only had from concentrate and it worked just fine)
• 1 tbs chili powder
• 1 tsp ground cumin
• 1 tsp sea salt
• 1 tsp crushed red pepper flakes
• 1 tsp garlic powder
• 1/4 tsp oregano
• 1/8 tsp ground cayenne pepper

Directions:

1. Preheat the oven to 300 F
2. Slice the chicken into strips
3. Mix the rest of the ingredients in a bowl with a lid to make the marinade(except the the first group of items).
4. Add the chicken strips to the bowl and marinate in the chicken in the refrigerator for 30 minutes or more.
5. Pour out a bit of the marinade into a skillet and heat over medium-high heat.
6. Place torillas on a greased cookie sheet and place in oven for about 5 - 7 minutes until warm, but not crispy.
7. While the tortillas are heating up, add marinated chicken to the hot skillet and cook for 3 minutes on each side. This is if you have the thin-sliced breasts. If you have the normal chicken breasts, they take longer too cook through.
8. Finally, add them all together! Tortilla>Chicken>Shredded Cheese>Salsa!

This entry was posted on Monday, December 11th, 2006 at 7:38 pm and is filed under Chicken. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.