Chicken Tostadas Recipe
Ingredients
4 6-inch tortillas
Cooking oil
2 whole medium chicken breasts
1/4 cup sliced green onion
2 tablespoons butter or margarine
1 8-ounce can tomato sauce
1/2 teaspoon garlic salt
1/2 teaspoon salt
1/4 teaspoon ground cumin
2 cups shredded lettuce
1 cup (4 ounces) shredded Monterey Jack cheese
1 large avocado, seeded, peeled, and sliced
1/4 cup sliced pitted ripe olives
Directions
In small skillet on top of range, cook tortillas, one at a time, in 1/4 inch hot oil for 20 to 40 seconds on each side or till crisp and golden.
Drain on paper toweling; wrap loosely in foil and place in 250°F. oven.
Skin, bone, and cut chicken breasts into very thin strips.
In 10 x 6 x 1 1/2 inch baking dish, cook chicken and onion in butter at HIGH for 5 minutes or till chicken is done, stirring twice.
Add tomato sauce, garlic salt, salt, and cumin.
Cook, covered, at HIGH for 5 minutes.
To assemble each tostada: place a warm tortilla on serving plate.
Spoon on chicken mixture, then lettuce, cheese, avocado slices, and olives.
Drizzle with bottled hot pepper sauce to taste, if desired.
Drain on paper toweling; wrap loosely in foil and place in 250°F. oven.
Skin, bone, and cut chicken breasts into very thin strips.
In 10 x 6 x 1 1/2 inch baking dish, cook chicken and onion in butter at HIGH for 5 minutes or till chicken is done, stirring twice.
Add tomato sauce, garlic salt, salt, and cumin.
Cook, covered, at HIGH for 5 minutes.
To assemble each tostada: place a warm tortilla on serving plate.
Spoon on chicken mixture, then lettuce, cheese, avocado slices, and olives.
Drizzle with bottled hot pepper sauce to taste, if desired.
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