Chicken Tacos in 30 minutes
2 Tbsp butter or margarine
4 garlic cloves, chopped
2 tsp chipotle chili in adobo sauce, chopped
1/2 cup orange juice
3/4 cup chopped cilantro, divided
1 Tbsp Worcestershire sauce
4 large boneless, skinless chicken breasts
1 tsp mustard
Melt butter in large frying pan. Add garlic, cloves and chipotle. Saute in butter. Add orange juice, 1/2 cup cilantro and Worcestershire sauce. Place chicken breasts in liquid. Cover and cook 10-15 minutes (depending on size of chicken pieces). Halfway through cooking time, turn chicken over.
Remove chicken from pan, set aside and cover with foil. Let sit 5 minutes.
Reduce liquid to about 1 cup. Whisk in 1 tsp mustard. Cut chicken into small pieces (or shred if that's your preference). Put chicken back into glaze in frying pan. Add 1/4 cup cilantro. Toss together. Season with salt and pepper.
Serve in tortillas (whole wheat or regular) with shredded lettuce, chopped cucumbers, diced tomatoes, diced avocados, cheese, salsa, etc.
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