Braised Chicken Cacciatore
45 MIN
| 1 | pkg. PERDUE® SHORT CUTS® Carved Chicken Breast, Grilled Italian Style (9 oz.) or PERDUE® SHORT CUTS® Carved Chicken Breast, Grilled Fajita Style (9 oz.) |
| 2 | large fresh tomatoes, finely chopped |
| 1/2 | red onion, finely chopped (about 1/2 cup) |
| 2 | cloves fresh garlic, finely chopped |
| 1 | fresh jalapeno pepper, seeds removed and finely chopped |
| 2 | tablespoons fresh lime juice |
| 1/4 | cup finely chopped cilantro |
| Salt and pepper to taste | |
| 8 | -10 taco and/or tortilla shells |
| Assorted toppings such as lettuce, tomatoes, shredded cheese, avocado, chopped green onions, green salsa, jalapeno peppers, red bell pepper (all optional) |
| 1 | Make “Pico de Gallo” (fresh tomato salsa): combine tomatoes, red onion, garlic, jalapeno pepper, lime juice and cilantro. Add salt and pepper to taste, mix well and chill. |
| 2 | Heat chicken and taco shells, according to package directions. |
| 3 | Set out various toppings in small serving dishes. Let everyone choose their own toppings to make tacos. |
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