Utensils Large skillet, 7-quart Dutch oven, Saladmaster Machine Yield 5 servings Ingredients 1 fresh lime
1 medium onion
4 boneless chicken breast halves, skinned
2 6" flour tortillas
6 cups low-fat, low-sodium chicken broth
1 (4-ounce) can mild green chilies, chopped
1/2 teaspoon dried oregano
1/8 teaspoon black pepper
1 clove garlic, minced
1 cup tomato, chopped
2 tablespoons *parsley or cilantro, snipped Directions - Shred lime peel using #l cone, squeeze juice from lime and set aside.
- Process onion using #2 cone.
- Cut chicken breasts into bite-size pieces, set aside.
- Cut each tortilla into 5 wedges.
- Preheat skillet on medium heat. Place tortillas in skillet; toast 8-10 minutes or until light brown. Remove from skillet; cool.
- In Dutch oven combine chicken broth, onion, chilies, oregano, ¼ teaspoon lime peel, 2 tablespoons lime juice, black pepper and garlic. Bring to boil. Reduce heat to low; simmer 5 minutes.
- Stir in chicken, cover; cook over medium heat until Vapo-Valve clicks, reduce heat to low and cook 7-9 minutes or until chicken is tender.
- Stir in tomato; heat thoroughly. When ready to serve, sprinkle with parsley or cilantro. Serve with tortilla wedges.
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