Cantina chicken

4 Servings

Ingredients

Quantity Ingredient
2¼ pounds Split chicken breasts --
Boneless
2 teaspoons Chili powder
2 tablespoons Canola oil
14½ ounce Cn Mexican-style tomatoes
1 can Green chiles -- chopped
2 tablespoons Fresh lime juice
1 tablespoon Hot pepper sauce
Shredded lettuce
Monterey jack cheese --
Shredded
Lime wedges
Corn tortillas -- warm,
Optional

Directions

Rub chicken 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, chiles, 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 shredded cheese and garnish with lime; accompany with a basket of warm tortillas.

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