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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This looks REALLY good to me, but I haven’t tried it yet. Time does not include marination. Ingredients:
2 -3 boneless skinless chicken breast halves |
1/4 cup white vinegar |
1 tablespoon water |
1/4 teaspoon garlic powder or 2 fresh garlic cloves, crushed and chopped |
1 tablespoon extra virgin olive oil |
1 teaspoon salt |
fresh black pepper |
1 -2 pinch of your favorite artificial sweetener |
curry powder (enough to coat nuggets) |
corn tortilla chips |
1 scallion, chopped |
banana pepper, chopped |
1 roma tomato, chopped |
1 cup mozzarella cheese, shredded |
pico de gallo or picante sauce |
Directions:
1. You can marinate the chicken right out of the freezer for up to a couple of days, but you can marinate unfrozen ones overnight too.
2. When the marinade has “cooked” the chicken a bit, drain and cut into large bite size nuggets. Preheat the oven to 350°F Roll the nuggets in enough curry powder to coat them thoroughly. Bake for about 20 minutes or until tender.
3. Layer the chips on a plate or pan, depending if you’re microwaving or baking. Next, evenly layer the green onions, tomatoes, peppers and mozzarella cheese.
4. Microwave or bake until the cheese melts. Top with pico de gallo or picante sauce.
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