1/2 lb Boned, Skinned Chicken
Breasts 1 tb Lemon Juice
1/2 ts Garlic Powder
1/2 ts Seasoned Salt
1/4 ts Each Oregano & Pepper
Few Drops Liquid Smoke Flavoring 1 tb Vegetable Oil
1/2 c Green Pepper Strips,
1/2 c Thin Onion Wedges
1/2 c Tomato Wedges
1/4 c Mild Picante Sauce
in Bowl, Combine First 7 Ingredients & 1 1/2 t. Oil. Cover & Refrigerate 2 To 8 Hours. Broil Chicken Until No Longer Pink in The Center. Meanwhile, in A Large Skillet, Saute Green Peppers & Onions in Remaining Oil Until Crisp-Tender. Add Tomatoes & Saute 1 Min. Stir in Picante Sauce & Heat Through. Cut Chicken Into Thin Strips& Top With Vegetables. Serve With Four Hot Corn Tortillas.