Chicken Tacos with Guajillo Pesto

• 3/4 cup KRAFT Lite Zesty Italian Dressing
• 2 guajillo chiles, hydrated
• 3 cloves garlic, peeled
• 1-1/2 cups fresh cilantro
• 1-1/2 lb. boneless skinless chicken breasts
• 6 whole wheat tortillas (7 inch), warmed
• 6 KRAFT 2% Milk Singles, halved Target 2 For $5.00 thru 02/06
• 3 cups loosely packed shredded romaine lettuce
• 2 plum tomatoes, seeded, chopped
• 6 Tbsp. BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

1. Blend first 4 ingredients in blender until smooth.
2. Pound chicken to flatten to 1/4-inch thickness; place in large bowl.
3. Add guajillo pesto; toss to coat.
4. Refrigerate 30 min.
5. to marinate.
6. Heat large skillet on medium heat.
7. Add chicken in batches; cook 8 min.
8. or until done, turning occasionally.
9. Remove from skillet; cut chicken into strips.
10. Top tortillas with 2% Milk Singles and chicken; fold in half.
11. Cook, 3 at a time, in large skillet on medium-low heat 2 min.
12. or until Singles are melted, turning once.
13. Transfer to plate; top with lettuce and tomatoes.
14. Serve with sour cream.

italian dressing, guajillo chiles, garlic, fresh cilantro, boneless skinless chicken breasts, whole wheat tortillas, milk, romaine lettuce, tomatoes, s

Taken from www.kraftrecipes.com/recipes/chicken-tacos-guajillo-pesto-125176.aspx (may not work)