Source: America's Favorite Food Associations

Caliente Fiesta Chicken
Have this dish for supper or lunch.
Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes


4 chicken breasts, boneless, skinless, halves
1 tablespoon salt-free herb and spice seasoning, original blend, divided
4 (7-8 inch) flour tortillas
1 1/3 cup reduced fat Monterey jack cheese, shredded
1 can 4 ounces) green chilies, diced, drained
1 tablespoon extra virgin olive oil
Avocado Butter, recipe to follow
cilantro sprigs
1 tablespoon green onion, minced, white and green parts included or green onion, white parts of, cut into flowers
Caliente Fiesta Sauce, (recipe to follow)
1/2 cup fresh cilantro

Place chicken between two pieces of plastic wrap and gently pound to 1/4-inch thickness. Arrange tortillas on large baking sheet. In medium bowl mix together cheese, chilies and onion. Divide mixture and spread on tortillas. Bake in 350 degree oven about 10 minutes or until bubbly and light brown around edges. In large nonstick frypan place oil and heat to medium-high temperature. Add chicken; sprinkle with 1/2 of herb seasoning and cook about 3 minutes or until brown and fork can be inserted in chicken with ease. Place 1 piece of chicken on each tortilla. In same frypan place Caliente Fiesta Sauce over center of each chicken breast and sprinkle with cilantro. Pipe or spoon Avocado Butter in the center of sauce. Garnish with cilantro sprigs and onion flowers.

Caliente Fiesta Sauce: In food processor or blender, place 1/2 cup drained bottled red peppers and 2 tablespoons mild, bottled red taco sauce. Process until pureed. Pour into small bowl and stir in 2 teaspoons extra-virgin olive oil.

Avocado Butter: In small bowl, mash 1 small seeded and peeled ripe avocado. Add 1 teaspoon lemon juice. Spoon mixture into pastry bag with large star tip or cover bowl with plastic wrap and drop by spoonfuls at serving time.