1/2 lb Chicken breasts; boned,
- skinned
1 tb Lemon juice
1/2 ts Garlic powder
1/2 ts Seasoned salt
1/4 ts Oregano
1/4 ts Pepper
2 dr Liquid smoke flavoring;
- up to 3 dr
1 tb Vegetable oil
1/2 c Green pepper; strips
1/2 c Onion; thin wedges
1/2 c Tomato; wedges
1/4 c Mild picante sauce
In bowl, combine first 7 ingredients & 1-1/2 ts oil. Cover &
refrigerate 2 to 8 hours. Broil chicken until no longer pink in the
center. Meanwhile, in a large skillet, saute green peppers & onions
in remaining oil until crisp-tender. Add tomatoes & saute 1 minute.
Stir in picante sauce & heat through. Cut chicken into thin strips
& top with vegetables. Serve with 4 hot corn tortillas.
