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Mexican Chicken Appetizers

Source: © EatingWell Magazine
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Active Time:  10 Minutes
Total Time:  2 Hours 55 Minutes
  Makes 30 appetizers
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
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
Nutrition Facts per Serving
Yield:   Makes 30 appetizers
Calories: 97
Fat. Total: 4g
Protein: 11g
Carbohydrates, Total: 3g
Sodium: 32mg
% Cal. from Fat: 37%
Cholesterol: 27mg
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