INGREDIENTS

INSTRUCTIONS

Today's recipe is our final installment of holiday specialties from the
American Southwest, before we hop over to another continent and offer you a
few holiday specialties from Russia.
Over the past week you have received the full fare of a holiday meal from
the American Southwest. The Cook & Kitchen Staff have offered a bread,
salad, soup, cookie-dessert, sauces for appetizers and now the main course
of a Southwestern-style meal. Don't worry if you missed a few recipes,
we'll continue to update the Archives at Recipe-a-Day.com, daily.
Lightly pound chicken breasts until thin, to prepare for cooking. In a
bowl, combine olive oil, lime juice, garlic, salt and pepper. Add chicken
breasts and marinate at room temperature for at least 1-hour, turning after
30-minutes to coat both sides. However, the flavor is best presented by
marinating refrigerated chicken breasts overnight, and turning occasionally
to flavor and coat both sides.
In a large skillet melt butter and olive oil at moderate to high heat. Add
onions with the red and green bell peppers, sauté for 2 to 3-minutes until
the vegetables are crisp-tender. Remove from heat and set aside.
Drain chicken breasts from marinade and discard the marinade. Grill chicken
breasts over hot coals for 5-minutes per side. Slice diagonally and add to
vegetable mixture. Heat the mixture thoroughly and fill warmed tortillas
with the prepared fajita mixture. Add sour cream, guacamole and shredded
cheddar cheese, or other desired condiments, roll and serve immediately.
Option: You can pan-fry your marinated chicken breasts quickly at
medium-high heat in a bit of olive oil or butter if grilling is not
convenient. However, grilled chicken adds the unique flavor and texture to
your Chicken Fajitas.
Happy Cooking from The Cook & Kitchen Staff at http://www.recipe-a-day.com
Posted to dailyrecipe@recipe-a-day.com by The Cook
<owner-dailyrecipe@recipe-a-day.com> on Dec 14, 1997

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