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Chicken Fajitas and Salsa

2 pounds chicken breasts, boned and skinned
2 medium onions, thinly sliced
1/2 cup lime juice
4 teaspoons finely chopped garlic
1/2 teaspoon ground pepper
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano, crushed
1 red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips

1 dozen tortillas

Cut chicken breasts into strips. Place chicken and onions in pan.
Set aside. Mix together lime juice, garlic, pepper, cumin, and
oregano. Pour over chicken and onions; cover; marinate 2 to 4 hours
in refrigerator, stirring occasionally. {Do not exceed 4 hours or
the texture of the chicken will be altered.} Heat skillet; add
chicken and onions, red and green bell peppers, and 1 to 2 tablespoons
marinade {to keep mixture from sticking to pan.} Stir fry just
until chicken becomes opaque and is no longer pink. Do not overcook.
Place about 1/2 cup of the mixture in the center of a warm tortilla.
Top with salsa. Accompany with Spanish rice.


SALSA

1 pound tomatoes, diced
3/4 cup diced onion
2 tablespoons chopped cilantro
1 jalapeno pepper, chopped
1/2 teaspoon chopped garlic
3/4 teaspoon ground cumin
3/4 teaspoon dried, crushed oregano
1/8 teaspoon salt
1 tablespoon lemon juice
1 tablespoon lime juice

Combine all ingredients. Cover and refrigerate for at least 2 hours
before serving.

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