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Ингредиенты
- 6 x skinless, boneless whole chicken breasts, about 3 pounds (1.35 kg) total, halved
- 4 c. (1 l) fat-free low-sodium canned chicken broth
- 2 lrg garlic cloves, crushed
- 1 x jalapeno chili pepper, left whole
- 1/2 tsp (2.5 ml) crushed dry oregano leaves
- 1/4 c. (59 ml) purchased medium or possibly warm taco sauce
- 1/4 c. (59 ml) fresh lime juice
- 24 x taco shells
- 1 lrg head iceberg lettuce, finely shredded, about 6 c. (450 g)
- 4 sm hard-ripe tomatoes, halved and thinly sliced
- 2 c. (472 ml) fat-free lowfat sour cream
- 1 bn fresh cilantro, well washed and stems trimmed, leaves picked off the stems
Инструкции
- Rinse chicken breasts; pat dry with paper towels. Trim away and throw away any fat.
- In a large heavy, deep skillet, bring chicken broth, garlic clove, chili pepper, and oregano leaves to a boil. Add in chicken breasts; reduce heat to simmer; and poach, uncovered, till chicken is opaque throughout (cut to test), about 8 to 10 min. Remove from stove and cold for 15 min in poaching liquid.
- Shred the breast meat. Combine taco sauce and lime juice. Pour over shredded chicken and toss. Transfer chicken to a large platter. Keep hot.
- Meanwhile, heat taco shells according to package directions. Place heated shells in a basket lined with a thick kitchen towel, covering the shells. Place condiments in individual bowls.
- To serve arrange taco shells, shredded chicken, and condiments on a buffet table. Let guests assemble their own tacos.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1865g | |
| Calories 1499 | |
| Calories from Fat 884 | 59% |
| Total Fat 100.39g | 125% |
| Saturated Fat 54.95g | 220% |
| Trans Fat 0.08g | |
| Cholesterol 442mg | 147% |
| Sodium 4348mg | 181% |
| Potassium 1975mg | 56% |
| Total Carbs 64.7g | 17% |
| Dietary Fiber 2.3g | 8% |
| Sugars 20.34g | 14% |
| Protein 87.24g | 140% |
