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Mexican Chicken Appetizers

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Source: © EatingWell Magazine

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Active Time:  10 Minutes
Total Time:  2 Hours 55 Minutes
Yield:  Makes 30 appetizers

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.

Place the onions in a mixing bowl. Add the remaining garnish ingredients. Allow the onion mixture to marinate for 2 hours.

Preheat the oven to 350 degrees F.

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.

Top the tortillas with the chicken mixture and garnish with the marinated onions.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008

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Nutrition Facts per Serving
Yield: Yield: Makes 30 appetizers

Calories:

Fat. Total:

Protein:

11g

Carbohydrates, Total:

Sodium:

32mg

% Cal. from Fat:

37%

Cholesterol:

27mg

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Mexican Chicken Appetizers

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