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Active Time: 10 Minutes
Total Time: 2 Hours 55 Minutes
Yield: Makes 30 appetizers
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RECIPE INGREDIENTS
| 6 skinless, boneless split chicken breasts |
| For the Marinade: |
| 3 cloves garlic, crushed |
| 1/2 teaspoon freshly ground black pepper |
| 1/2 teaspoon ground allspice |
| 1 tablespoon chopped fresh oregano, or 1 teaspoon dried |
| 1/2 cup red wine vinegar |
| 1/2 cup orange juice |
| 1/2 cup grapefruit juice |
| 1/2 cup olive oil |
| For the Onion Garnish: |
| 2 medium red onions, julienned |
| 1/2 cup red wine vinegar |
| 1/4 cup orange juice |
| 1/4 cup grapefruit juice |
| 1/3 cup olive oil |
| 3 cloves garlic, crushed |
| 1 teaspoon freshly ground black pepper |
Tortillas, crackers, pitas, or bread |
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DIRECTIONS
Place the chicken breasts in a baking dish. Combine all of the ingredients for the marinade and pour over the chicken. Add salt and pepper to taste. Marinate for 2 hours in the refrigerator.
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Place the onions in a mixing bowl. Add the remaining garnish ingredients. Allow the onion mixture to marinate for 2 hours.
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Preheat the oven to 350 degrees F.
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Remove the chicken from the marinade and place into a roasting pan. Bake the chicken for 45 minutes, brushing with the marinade as needed. Let cool. Cut into bite-sized pieces.
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Top the tortillas with the chicken mixture and garnish with the marinated onions.
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Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
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| Part of These Recipe Collections |
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Nutrition Facts per Serving
Yield: Makes 30 appetizers
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