Saturday, June 14, 2008

Grilled Chicken Tostadas

Prep Time: 15 min Total time: 30 min

4 Boneless Skinless Chk Breasts

1/4 c freshly squeezed lime juice

1/4 c EVOO

1 tsp salt and pepper

8 corn tortillas

2 red onions, sliced into 1/2 in thick rounds

Chopped lettuce, sliced tomatoes and avocados, fresh cilantro, and Sour cream, for serving

1. Preheat oven 375, with rack in center. Between two sheets of waxed paper, pound chicken until about 1/4 in thick. Transfer chicken to a ziploc bag. Add lime juice, evoo, and s&p. Refrigerate.

2. Place tortillas on a baking sheet. Brush tops with oil, and season with s&p. Bake until crisp and golden, 10 -12 min. Remove from oven and set aside.

3. Heat gill over medium high heat. Grill chicken until browned. and cooked through; cut into strips.

4. Brush onions with oil; grill until browned about 3 min per side. Serve tortillas topped with lettuce, tomatoes or salsa, avocados, chicken, onions, cilantro, and sour cream.

Serve with Rice and Beans.


The Blaisdell Family said...

I have no idea how I came across your blog...but this recipe looks like heaven!

One question though...what the heck is EVOO??? I'll probably be embarrassed when you tell me...

Paige said...

oh Extra Virgin Olive Oil