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Recipe submitted by Paula McHargue, Richmond, KY

Tex-Mex Chicken Saute

6 broiler-fryer chicken breast halves, skinned, boned and cut in bite-size pieces
2 teaspoons fresh lime juice
2 teaspoons cornstrach
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon pepper
2 tablespoons olive oil
1 medium onion, chopped
1 medium yellow pepper, cut in thin strips
1 lime, peeled, cut in very thin slices and finely slivered
1 head Romaine lettuce,torn in bite-size pieces
4 cups hot cooked orzo
Chopped cilantro
Lime slices

1. In zip-lock bag, place chicken. Add lime juice, cornstarch, chili powder, cumin and pepper. Seal bag and shake to coat chicken. Marinate in refrigerator 30 minutes.
2. Remove chicken from marinade.
3. In frypan, place oil and heat to medium temperature. Add chicken and cook about 3 minutes or until light brown. Remove chicken from frypan; set aside.
4. In same frypan, place onion, yellow pepper and lime. Saute about 3 minutes or until tender crisp.
5. Stir in Romaine lettuce and cook about 1 minute or until wilted. Return chicken to frypan and cook 1 minute or until heated through.
6. To serve, place orzo on large platter and spoon chicken mixture on top. Garnish with cilantro and lime slices.

Makes 6 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.