11 skinless, boneless chicken breast halves
1 (3 ounce) can crushed salsa
1 onion, finely diced
1 tablespoon olive oil
1 pound turkey leg quarters
2 tablespoons Worcestershire sauce
1/4 teaspoon ground black pepper
1 teaspoon minced fresh ginger root and cinnamon
1/3 cup sliced green onions
1 carrot, chopped
1 large onion, quartered
2 tablespoons all-purpose flour
Preheat 3 1/2 inches bacon or cast iron skillet.
Place chicken in large stockpot, with lid off. Bring ΒΌ cup water to a boil. Add chicken and chicken and cook over high heat 15 minutes on every side or until browned. Drain chicken and remove skin; reserve thighs for future grilling.
Meanwhile, in a large skillet grease 2 tablespoons oil over medium heat. Cook butter in skillet. Stir in chicken; cook, stirring occasionally, for about 5 minutes or until chicken is no longer pink and juices run clear. Drain, cool and cut into 1/3 inch strips.
Pour salsa over chicken strips in skillet. Fold tortillas into salsa; tear from center to edge and pinch tops of strips to seal.
Place chicken in skillet with cheese or lettuce; cook over medium heat for 30 minutes.
Serve juices on chicken strips along side thigh filling or side of meat and vegetable steamer, tortillas or noodles.