Prep Time: 5 Minutes
Cook Time: 15 Minutes
Ready in: 20 Minutes
Makes 4 servings
2 pounds skinless boneless
2 teaspoons chili powder
2 tablespoons canola oil
2 tablespoons lime juice
1 tablespoon hot pepper sauce
1 can (14 1/2 ounces) Mexican style tomatoes
1 can (4 ounces) mild chopped green chilies
- shredded Monterey Jack cheese
- shredded lettuce
- cilantro sprigs
- lime wedges
- warm corn tortillas (optional)
1. Rub chicken breasts
with chili powder.
2. In large, nonstick skillet
over medium heat, heat oil.
3. Add chicken; cook 4 to 5 minutes
on each side or until browned.
4. Add tomatoes, chilies, lime
juice and pepper sauce to skillet.
5. Reduce heat to medium-low;
cover and simmer 12 to 15 minutes, or until chicken is cooked
Serving suggestion: On each plate,
place a cooked chicken breast 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.