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Categories:
tomatoes avocado green onions lime juice jalapeno chili clove garlic salt chicken lime juice vegetable oil ground cumin salt vegetable oil flour tortillas
Viewed: 75 - Published at: 6 years agoIngredients
- 2 medium tomatoes, seeded and chopped (1 1/2 cups)
- 1 medium avocado, pitted, peeled, and chopped (1 cup)
- 4 medium green onions, sliced (1/4 cup)
- 1 1/2 tbsp lime juice
- 1 1/2 tsp finely chopped jalapeno chili
- 1 clove garlic, finely chopped
- 1/4 tsp salt
- 4 bone-in chicken breasts (about 2 lbs.)
- 1/4 cup lime juice
- 1/4 cup vegetable oil
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 2 tbsp vegetable oil
- 4 flour tortillas (8in.), cut in half, then cut into 1/2-in. strips
Method
- In medium glass or plastic bowl, gently mix all salsa ingredients.
- Refrigerate until ready to serve.
- Meanwhile, place chicken in shallow glass or plastic dish.
- In small bowl, mix 1/4 cup lime juice, 1/4 cup oil, the comin and salt; pour over chicken.
- Cover and refrigerate 1 hour.
- Heat oven to 375F.
- Spray 9-in square pan with cooking spray.
- Place chicken, skin sides up, in pan.
- Pour marinade over chicken.
- Cover and bake 30 min.
- Uncover and bake 20-30 min.
- longer, brushing occasionally with marinade, until juice of chicken is clear when thickest part is cut to bone.
- (170F)
- In 10-in.
- skillet, heat two tablespoons oil over medium-high heat until hot.
- Cook tortilla strips in oil 3-5 min, stir occasionally, until crisp and golden brown.
- Serve chicken topped with salsa.
- Serve with tortilla strips.
