Title: Cantina Chicken
Categories: Mexican Poultry
Yield: 4 Servings
| 2 1/4 | lb | Split chicken breasts; boneless |
| 2 | ts | Chili powder |
| 2 | tb | Canola oil |
| 1 | cn | Mexican-style tomatoes; 14 1/2 ozs |
| 1 | cn | Green chiles; chopped |
| 2 | tb | Fresh lime juice |
| 1 | tb | Hot pepper sauce |
| | | Shredded lettuce |
| | | Monterey jack cheese; shredded |
| | | Lime wedges |
| | | Corn tortillas; warm, option al |
Rub chicken with chili powder. In large nonstick skillet, over medium heat,
heat oil. Add chicken; cook 4 Meanwhile, in medium bowl, combine tomatoes,
chiles, lime juice and pepper To serve, place chicken on bed of shredded
lettuce; top with sauce from ski