n this recipe, a savory-sweet taco filling is encased in warm flour tortillas. 1 tablespoon olive oil
1 pound skinless, boneless chicken breast, cut into bite-sized pieces
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon freshly ground black pepper
1 tablespoon butter
2 cups thinly sliced onion
2 cups thinly sliced peeled Granny Smith apple (about 2 apples)
2 garlic cloves, minced
8 (6-inch) flour tortillas
Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the chicken evenly with salt, nutmeg, and pepper. Add chicken to pan; sauté 7 minutes or until golden. Remove the chicken from pan; keep warm.Melt butter in pan over medium heat. Add onion; cook 4 minutes or until tender, stirring frequently. Add apple; cook 6 minutes or until golden, stirring frequently. Add garlic; cook 30 seconds, stirring constantly. Return chicken to pan; cook 2 minutes or until thoroughly heated, stirring frequently.
Heat tortillas according to package directions. Arrange 1/2 cup chicken mixture evenly over each tortilla.
Yield: 4 servings (serving size: 2 tacos)
NUTRITION PER SERVING
CALORIES 454(25% from fat); FAT 12.6g(sat 3.8g,mono 6.1g,poly 1.5g); PROTEIN 32.9g; CHOLESTEROL 73mg; CALCIUM 116mg; SODIUM 705mg; FIBER 4.8g; IRON 3.3mg; CARBOHYDRATE 51.5g
