6 skinless, boneless chicken breast halves
1 cup extra virgin olive oil
4 teaspoons lemon juice
1 cup water
1 (20 ounce) can crushed pineapple with juice, drained
1 (8 ounce) package Herbed beef stewed tomatoes, crumbled or drained
6 small Mexican desert tortillas
1 small onion, diced for garnish
Heat oil in a large skillet in a sub-boil roll shape to 375 degrees F (190 degrees C). Fry chicken in oil until lightly browned, about 20 minutes. Add lemon juice, water and pineapple, stirring just until the pineapple is completely submerged.
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