Recipe - Chicken Tacos

This is a fairly quick and easy recipe. Good too!


Chicken Tacos


6 skinless, boneless whole chicken breasts, about 3 pounds
4 cups (1 l) fat-free low-sodium canned chicken broth
2 large garlic cloves, crushed
1 jalapeño chile pepper, left whole
1/2 teaspoon crushed dried oregano leaves
1/4 cup (59 ml) purchased medium or hot taco sauce
1/4 cup (59 ml) fresh lime juice
corn tortillas

Optional:
1 bunch fresh cilantro, well washed and stems trimmed, leaves picked off the stems
1 onion diced

Rinse chicken breasts; pat dry with paper towels. Trim away and discard any fat.

In a large heavy, deep skillet, bring chicken broth, garlic clove, chile pepper, and oregano leaves to a boil. Add chicken breasts; reduce heat to simmer; and poach, uncovered, until chicken is opaque throughout (cut to test), about 8 to 10 minutes.

Remove from stove and cool for 15 minutes 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 warm.

Meanwhile, heat the tortillas according to package directions. Place heated tortillas in a tortilla holder or I used an aluminum pie pan and covered with foil. That worked just fine.