Chicken Fajitas
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4 4-1/2-oz. skinless, boneless chicken breast halves
1 medium onion, quartered
4 garlic cloves, smashed
1/3 c. orange juice
2 T. white wine vinegar
1 t. thyme
1/2 t. oregano
3/4 t. salt
1/2 t. black pepper, freshly ground
1/2 t. hot pepper sauce (Tabasco)
2 medium onions, sliced
2 large green bell peppers, cut into 1/4" or 1/2" slices
2 T. canola or vegetable oil
Cut each chicken breast lengthwise into thin strips. Place in
large casserole dish.
In a food processor or blender, combine onion, garlic, orange
juice, vinegar, thyme, oregano, salt, pepper, and hot sauce.
Puree until smooth. Pour over chicken in bowl; toss strips to
coat. Cover and marinate, tossing occasionally, 1-2 hours at
room temperature, or up to 12 hours refrigerated.
Prepare a hot fire in a grill or preheat broiler. Set chicken
strips about 5 inches from heat and grill or broil, turning and
basting with marinade several times, 8-12 minutes, or until just
white throughout but still moist.
While chicken is being cooked, saute onions and bell peppers
together over medium to medium-high with 2 T. canola or vegetable
oil. Cook until the onions and peppers are slightly softened,
turning frequently to cook evenly.
Serve warm, together with flour tortillas, guacamole, shredded
lettuce, diced tomatoes, shredded cheese, and sour cream.
Prep: 8 minutes
Marinade: 2 hours
Cook: 8 to 12 minutes
Serves: 4
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