Low Fat Chicken Recipes

Ingredients:

1 lb boneless skinless chicken
breasts
2 tbsp orange juice
2 tsp vegetable oil
1 tsp chili powder
1/4 tsp salt
1/4 tsp pepper
1 clove garlic, finely chopped
Chili Sour Cream
4 flour tortillas (10 inches in
), ¥
1 medium onion, sliced
1 medium green or red bell pepper
cut into 1/4-inch strips
Chopped fresh cilantro
CHILI SOUR CREAM
1/2 cup lowfat sour cream
2 tbsp orange juice
2 tsp chopped seeded jalapeno
1/4 tsp ground cumin

Instructions:

Trim fat from chicken breasts. Cut chicken with grain into 1/4-inch
slices. (For ease in cutting, partially freeze chicken about 1-1/2 hours.)
Mix orange juice, oil, chili powder, salt, pepper and garlic in medium
glass or plastic bowl or heavy plastic bag. Add chicken; toss to coat.
Cover and refrigerate at least 4 hours but no longer than 24 hours,
turning chicken occasionally. Prepare Chili Sour Cream.
Heat oven to 350 degrees. Wrap tortillas in aluminum foil. Bake 10 to 15
minutes or until warm. Remove from oven; keep tortillas wrapped. Remove
chicken from marinade.
Heat 10-inch nonstick skillet or wok over high heat until 1 or 2 drops of
water skitter when sprinkled in skillet. Add chicken; stir-fry 3 minutes.
Add onion and bell pepper; stir-fry 3 to 4 minutes longer or until
vegetables are crisp-tender.
For each serving, place 1/4 of the chicken mixture and 2 tablespoons Chili
Sour Cream in center or tortilla. Sprinkle with cilantro. Fold tortilla
over filling. 4 SERVINGS.
CHILI SOUR CREAM
Mix all ingredients. Refrigerate at least 1 hour.




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Preparation Time: 0:00

Servings: 4