| Mexican Lime Grilled Chicken |
| Ingredients: Marinade: 6 boneless breast cutlets, flattened 4 oz lime juice 4 oz white wine 3/4 teaspoon coriander 3/4 teaspoon cumin 1/4 teaspoon garlic powder ground pepper to taste Sauce: 1 1/2 cups sour cream grated peal of 1 lime 3/8 teaspoon coriander 1/4 teaspoon cumin 1/2 teaspoon powdered chicken broth (dry) 1/2 cup (more or less) water 1 package corn tortillas cooking oil package of shredded Mexican cheese |
| Directions: 1. Mix the ingredients for the marinade. Let the chicken stand in the mix, turning occasionally, in the refrigerator for at least 2 hours. 2. Slice the corn tortilla into very thin strips. It's easiest if you do the whole stack at once and use a large sharp knife. 3. Mix the ingredients for the sauce, thin until it is the consistancy of a gravey. 4. Deep fry the tortilla strips in hot oil (375 degrees) until they resemble crispy noodles. 5. Grill the cutlets until cooked. 6. Place the noodles in an oven safe dish. Place the cooked chicken breasts on to of that. Spoon the sauce over the cutlets until it starts to run onto the noodles. Sprinkle cheese on top. Bake in oven until the cheese melts. Serve with sauce on the side. Garnish with fresh fruit. |