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Good Housekeeping Recipe
Both sweet and spicy with green olives, raisins, and cumin, this fast and delicious chicken dish is served fajita-style with warm flour tortillas.
1 tablespoon(s) olive oil
1 pound(s) chicken-breast tenders, thinly sliced
1 medium onion, chopped
1 clove(s) garlic, crushed with press
1/2 teaspoon(s) ground cumin
1 cup(s) salsa
1/4 cup(s) raisins
1/2 cup(s) salad olives or pimiento-stuffed green olives, chopped
4 burrito-size flour tortillas
DIRECTIONSIn 12-inch nonstick skillet, heat oil over medium-high heat until hot. Add chicken tenders and cook 4 to 6 minutes or until golden, turning tenders over once. Transfer to bowl.
Reduce heat to medium; add onion to skillet and cook 6 to 8 minutes or until lightly browned. Stir in garlic and cumin; cook 1 minute. Stir in salsa, raisins, olives, and tenders; heat to boiling over medium-high heat.
Meanwhile, wrap flour tortillas in damp paper towels and microwave on High 1 minute. Serve picadillo with warm tortillas.Serves 4
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