| chicken And Bell Pepper Fajitas 4 Skinless Boneless Chicken Breast Halves
5 Tablespoons Vegetable Oil
1/4 Cup Fresh Lime Juice
1 Tablespoon Minced Garlic
1/2 Teaspoon Salt
1/4 Teaspoon Ground Pepper
10 (6-inch) Flour Tortillas
1 Large Red Onion, Sliced
1 Large Red Bell Pepper, Cut Into 3/4-inch-wide Strips
1 Large Yellow Or Green Bell Pepper, Cut Into 3/4-inch-wide Strips using Meat Mallet, Lightly Pound Chicken Between Sheets Of Wax Paper To Thickness Of 1/2 Inch. mix 2 Tablespoons Oil, Lime Juice, Garlic, Salt And Pepper In Large Glass Baking Dish. Add Chicken And Turn To Coat. Cover And Refrigerate At Least 30 Minutes Or Up To 1 Hour. preheat Oven To 350 Degrees F. wrap Tortillas In Foil. Heat In Oven Until Warmed Through, About 10 Minutes. Turn Oven Off. Leave Tortillas In Oven. heat 2 Tablespoons Oil In Heavy Large Skillet Over Medium-high Heat. Add Onion And Sauté 3 Minutes. Add Bell Peppers And Sauté Until Vegetables Are Tender-crisp, About 4 Minutes. Season With Salt And Pepper. Transfer Vegetables To Large Bowl And Tent With Foil To Keep Warm. do Not Clean Skillet. Heat 1 Tablespoon Oil In Same Skillet Over Medium-high Heat. Remove Chicken From Marinade; Discard Marinade. Add Chicken To Skillet And Sauté Until Cooked Through, About 3 Minutes Per Side. Season With Salt And Pepper. Cut Chicken Into 1-inch-wide Strips. Combine With Vegetables. divide Vegetable And Chicken Mixture Among Plates. Serve Passing Tortillas, Salsa, Sour Cream (or Crema) And Guacamole. serves 6. |
