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Ingredients

4 Chicken breasts, 6 oz. each
2 tbsp. Olive oil
1/2 cup Orange juice
1 tsp. Cilantro, minced
1/2 tsp. Garlic, minced
1/2 cup Onion, sliced
1/4 tsp. Ground cumin
1 each Lime, juice from
1 each Lemon, juice from
Salt to season
Fresh ground black pepper to season
Monterrey Jack and Cheddar cheeses, shredded for service
Flour tortillas for service
Fresh cilantro sprigs for service

Picado Sauce

1 tsp. Olive oil
1 cup Onions, sliced
1 tsp. Garlic, minced
1/2 cup Celery, diced
1/2 cup Green bell pepper, sliced
1/2 cup Red bell pepper, sliced
1/2 tsp. Jalapeno or Serrano pepper, diced
1/4 tsp. Thyme leaves
1 Bay leaf
Pinch of red chili flakes or cayenne pepper
1/4 cup Fresh cilantro, minced
1/2 cup Diced tomatoes with juice
1 1/2 cup Chicken stock
Salt to taste
Fresh ground black pepper to taste

Method
Place chicken breasts on a bowl. Add olive oil, orange juice, cilantro, garlic, onion, cumin, lime and lemon juices. Season with salt and pepper. Marinate overnight or at least 6 hours under refrigeration.

Prepare Picado Sauce by heating olive oil in a saucepan over medium heat. Add onions, garlic, celery and peppers, saute for 3–4 minutes. Add thyme, bay leaf, red chili flakes, cilantro, tomatoes and olives continue to saute for 3 minutes. Add chicken stock and bring to a simmer. Reduce heat and simmer over low heat for 20–25 minutes, stirring occasionally. Season with salt and pepper.

Cool sauce and remove bay leaf. Puree in a blender until smooth, reserve. Preheat grill or bbq. Drain marinated chicken breasts well. Place marinated chicken breasts on grill or bbq and cook until done. Remove and allow grilled chicken breasts to rest for 4-5 minutes.

Heat tortillas and Picado Sauce. Cut grilled chicken breasts into thin strips. Place warm tortillas on serving plates adding chicken slices in the center. Top with Picado Sauce amd shredded cheeses. Garnish with fresh cilantro sprigs.

Makes 4 Servings