Poultry: Fajitas 06 by Recipe Cottage

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	Fajitas 06

		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.