Chicken Fajitas

1 lb boned chicken breasts
1 tbs vegetable oil
1-1/4 tsp ground cumin
8 flour tortillas (7-inch)
1 avocado, peeled & sliced
1/2 cup dairy sour cream
1 lime, cut in wedges

16 oz whole tomatoes in juice
4 oz chopped green chilies
2 finely chopped green onions

Preheat broiler. Remove skin from chicken breasts and halve them. Place chicken on broiler-pan rack. Rub chicken with oil; sprinkle with cumin. Broil chicken 6 inches from heat, turning once, for 8 minutes or until no longer pink in the center. Remove and cover with aluminum foil to keep warm. Reduce oven temperature to 350.

Meanwhile, prepare Salsa: Drain tomatoes, reserving 1/3 cup liquid. Coarsely chop tomatoes. Place tomatoes and reserved liquid in medium-size bowl. Stir in green chilies and green onions. Stack tortillas and wrap in aluminum foil. place in preheated 350 oven until warmed, about 8 minutes. Cut chicken across grain into thin slices. To serve, divide chicken equally among tortillas. Top with avocado and sour cream. Serve with lime wedges and salsa.

Yield: 4 servings

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Cajun Country -- New Iberia, Louisiana