Marinated Mexican Chicken Pizza
Courtesy of CanolaInfo 4 Servings • 15 Min. Prep Time • 20 Min. Cook Time • 2 Hrs. Marinate TimeIngredients |
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1/4 c. lime juice |
1/4 c. canola oil |
1 clove garlic, minced |
2 tsp. chili powder |
salt and pepper to taste |
4 boneless, skinless chicken breasts |
4 (10 in.) flour tortillas |
2 c. shredded Monterey jack cheese |
1-1/2 c. salsa |
1/2 c. finely diced green pepper |
1/4 c. finely diced red onion |
1/4 c. finely chopped flat leaf parsley |
1 c. shredded lettuce |
3 Roma tomatoes, finely chopped |
1/2 c. sour cream |
Directions:
1. Combine lime juice, canola oil, garlic, chili powder and salt and pepper in large bowl. Whisk ingredients together. Cut chicken breasts into 1/2 in. pieces. Toss with oil mixture. Marinate mixture, refrigerated, for 2 to 4 hrs.
2. Stir-fry chicken mixture in large wok over medium high heat until chicken pieces are cooked and juices run clear. Set aside.
3. Preheat oven to 400°F. Arrange tortillas on rimmed, foil lined baking sheets. Divide cheese and sprinkle over tortillas. Bake until golden brown, about 6 min.
4. Meanwhile, combine chicken, salsa, green pepper, red onion and parsley. Mix well. Spoon mixture onto warm tortillas. Spread mixture as evenly as possible. Bake again until heated through, about 5 min. Top with lettuce, tomatoes and a dollop of sour cream. Serve immediately.