Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Boneless chicken breasts, Pico de Gallo or chunky
Cut into 3/4" wide strips Salsa
4 ts Ground black pepper Finely shredded lettuce or
4 ts Paprika Spinach
3/4 ts Dry mustard Shredded Cheddar or Montery
3/4 ts Ground red pepper Jack cheese
1/4 ts Salt Sour cream
24 Mini taco shells Guacamole

Combine, peppers, paprika, dry mustard and salt in a ziploc bag. Add
chicken
and shake to coat. Bake in a shallow baking dish at 350F. 15-20
minutes until
no longer pink and meat is tender. Shred chicken using 2 forks.

Bake taco shells until warm and crisp, 5-7 minutes. Serve chicken in
shells and pass remaining filling ingredients.

Pico de Gallo:
Combine 2 medium chopped riipe tomatoes, 2 tablespoons finely chopped
red onion, 2 tablespoons chopped fresh cilantro, 1/8 teaspoon salt
and a dash sugar. Cover and chill several hours or overnight.

Better Homes and Gardens Holiday Appetizers 1995
Shared by Carolyn Shaw 12-95
Submitted By CAROLYN SHAW On 12-21-95

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