1 package boneless, skinless chicken
1 cup fresh cilantro
2 1/2 tablespoons olive oil
2 tablespoons sliced almonds
3 cloves pressed garlic
juice from one lime
1 1/2 teaspoon salt
1/4 cup chicken broth
1/2 cup shredded asiago cheese
1. Cut chicken into bite sized pieces. Coarsely chop cilantro.
2. Combine all ingredients (except asiago cheese) in large ziploc bag. This can marinate for one hour, or be frozen for several weeks.
3. To cook, heat 2 tablespoons olive oil in large fry pan or wok. Add chicken, cook through stirring frequently. Add asiago cheese just before serving.
**I serve this with either steamed rice or in tacos.