Cantina Chicken



	Cantina Chicken mexican, poultry 2 1/4 lb split chicken breasts -- 1 boneless 2 teaspoon chili powder 2 tablespoon canola oil 14 1/2 oz cn mexican-style tomatoes 1 can green chiles -- chopped 2 tablespoon fresh lime juice 1 tablespoon hot pepper sauce 1 shredded lettuce 1 monterey jack cheese -- 1 shredded 1 lime wedges 1 corn tortillas -- warm, 1 optional Rub chicken with chili powder. In large nonstick skillet, over medium heat, heat oil. Add chicken; cook 4 to 5 minutes on each side, or until browned. Meanwhile, in medium bowl, combine tomatoes, chiles, lime juice and pepper sauce; add to skillet. Reduce heat to medium-low; cover and simmer 12 to 15 minutes, or until chicken is cooked through. To serve, place chicken on bed of shredded lettuce; top with sauce from skillet. Sprinkle with shredded cheese and garnish with lime; accompany with a basket of warm tortillas. Recipe By :