Recipes Chicken Breasts - Mexican Style 2 Chicken Breasts (split into 4 pieces) 3 Tablespoons of olive oil*** 1/4 cup dry white wine 2 cloves garlic, minced or pressed Salt and pepper to taste 1 can (4 oz. mild green chilies, diced 1 cup sour cream Wheat tortillas Tomato salsa *** I highly recommend Toscano Bertolli Smeraldo Extra Virgin Olive Oil Remove fat and skin from the chicken breasts. Place into a shallow pan. Combine oil, wine, lemon juice and garlic. Pour over chicken. Cover. Refrigerate for approximately 1 hour or more... can be marinated overnight. Remove from marinate. Pour marinade into a heavy skillet. Simmer until liquid is evaporated and oil remains. Add the chicken. Saute, turning once or twice, until cooked through. Salt and Pepper. Add the chilies. Cook until heated. Place chicken breasts on serving plate. Stir sour cream into the pan. Heat thoroughly but do not allow to boil. Serve chicken on warm buttered wheat tortilla. Top with the tomato salsa and coriander or parley. Fold tortilla over chicken to partially cover meat....or serve over rice

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