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Ingredients
  • 2 tablespoons
    Old El PasoŽ taco seasoning mix (from 1 ounce package)
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  • 1 teaspoon
    dried oregano leaves
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  • boneless skinless chicken breasts (about 1 1/4 pound)
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  • 1 tablespoon
    olive or vegetable oil
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  • 1/4 cup
    barbecue sauce
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  • 2 tablespoons
    chili sauce
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  • 1/2 teaspoon
    ground cumin
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Directions
1.
Heat gas or charcoal grill. In shallow bowl, mix taco seasoning mix and oregano. Brush chicken with oil; sprinkle with taco seasoning mixture.
2.
Place chicken on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170 degrees Fahrenheit).
3.
Meanwhile, in small microwavable bowl, mix barbecue sauce, chili sauce and cumin. Cover; microwave on High 30 to 60 seconds or until hot. Serve sauce over chicken.

Tips:
We asked and you voted! The polls were open in the Betty Crocker community to vote for your favorite recipes in multiple categories.
For zesty, make-your-own wrap sandwiches, slice the warm chicken into strips and serve with tortillas, shredded lettuce, sliced avocado, and the sauce.
Decrease the fat in this recipe by spraying the chicken breasts with olive oil-flavored cooking spray instead of brushing them with the 1 tablespoon olive oil.

Nutrition information
Per serving: 1 Serving: Calories 240 (Calories from Fat 70), Total Fat 8g (Saturated Fat 2g, Trans Fat 0g), Cholesterol 85mg; Sodium 780mg; Total Carbohydrate 11g (Dietary Fiber 0g, Sugars 6g), Protein 31g; Percent Daily Value: Vitamin A 4.00%; Vitamin C 0.00%; Calcium 4.00%; Iron 10.00%; Exchanges: 0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat; Carbohydrate Choices: 1 Percent Daily Values are based on a 2,000 calorie diet
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