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Chicken Fajitas
Serves 2

3 tbsps fresh lemon juice
3 tbsps corn or safflower oil, divided
1/2 tsp ground cumin
1/4 tsp ground cayenne pepper
1 boneless, skinless chicken breast, about 12 oz.
4 ten inch flour tortillas or 6 corn tortillas
1/2 cup each sliced onion, green, red and yellow peppers
1 clove garlic, crushed
1 medium fresh tomato, diced
1/2 cup grated Jack or Cheddar cheese
1/4 cup chopped fresh cilantro or parsley
1/2 cup sour cream
guacamole and/or shredded lettuce (optional)

Preheat oven to 350F. Mix lemon juice, 2 tbsps oil, cumin and
cayenne together. Heat for 1 minute in microwave or to boiling
point in a saucepan. Remove from heat. Cut chicken into thin strips
about 1/4 inch wide and place in warm marinade for 15 minutes. Stir
to make sure all chicken is coated. Tightly wrap tortillas in foil
and place in oven for 15 minutes. (Use 3 corn tortillas or 2 of
the larger flour tortillas for each person.) To finish, heat
remaining tbsp of oil in frying pan until smoking. Drain chicken,
saving the marinade, and saute in hot pan for about 30 seconds.
Add onion, pepper strips and garlic and saute for another minute.
Add marinade and toss chicken and vegetables until sauce reduces
and coats chicken. To serve, arrange diced tomato, grated cheese,
chopped cilantro and sour cream on a serving dish. Spoon chicken
and vegetables onto a warm serving dish and place wrapped tortillas
on a third dish.

Each person can fill a tortilla as he/she likes. If serving guacamole,
place on dish with tomato, cheese, etc. You can also serve shredded
lettuce with this dish.


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