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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 4 |
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A tasty recipe from Better Homes and Gardens. Ingredients:
3 tablespoons olive oil |
1 teaspoon lemon pepper |
1 teaspoon garlic (crushed) |
1/2 teaspoon italian seasoning |
1 lb boneless skinless chicken breast half |
8 ounces sour cream |
2 tablespoons milk |
3 tablespoons parmesan cheese, grated |
1/2 teaspoon italian seasoning |
1/2 teaspoon seasoned pepper |
1/2 teaspoon garlic, crushed |
flour tortilla |
romaine lettuce, chopped |
Directions:
1. In a large self-closing plastic bag combine first 4 ingredients. Add chicken to bag and seal tightly. Turn bag gently to distribute marinade. Refrigerate 15 minute Preheat grill to medium heat. Remove the chicken from the marinade and arrange on the rack. Grill 10-14 min, turning occasionally, until chicken is thoroughly cooked and no longer pink.
2. Remove chicken and cut into strips.
3. In a small bowl combine dressing ingredients.
4. Place Romaine and sliced chicken in warmed tortilla. Top with dressing. Fold tortilla.
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