Recipe for Build Your Own Chicken Tacos 
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Yield:
1
Ingredients:
Amount Ingredient
6 x skinless, boneless whole chicken breasts, about 3 pounds (1.35 kg) total, halved
4 cup (1 l) fat-free low-sodium canned chicken broth
2 lrg garlic cloves, crushed
1 x jalapeno chili pepper, left whole
1/2 tsp (2.5 ml) crushed dried oregano leaves
1/4 cup (59 ml) purchased medium or hot taco sauce
1/4 cup (59 ml) fresh lime juice
24 x taco shells
----------------- Condiments: ----------------
1 lrg head iceberg lettuce, finely shredded, about 6 cups (450 g)
4 sm firm-ripe tomatoes, halved and thinly sliced
2 cup (472 ml) fat-free sour cream
Instructions:
Instructions: Rinse chicken breasts; pat dry with paper towels. Trim away and discard any fat.

In a large heavy, deep skillet, bring chicken broth, garlic clove, chili pepper, and oregano leaves to a boil. Add chicken breasts; reduce heat to simmer; and poach, uncovered, until chicken is opaque throughout (cut to test), about 8 to 10 minutes. Remove from stove and cool for 15 minutes in poaching liquid.

Shred the breast meat. Combine taco sauce and lime juice. Pour over shredded chicken and toss. Transfer chicken to a large platter. Keep warm.

Meanwhile, heat taco shells according to package directions. Place heated shells in a basket lined with a thick kitchen towel, covering the shells. Place condiments in individual bowls.

To serve arrange taco shells, shredded chicken, and condiments on a buffet table. Let guests assemble their own tacos.

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