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Fajitas With Stir-fried Chicken

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CATEGORY CUISINE TAG YIELD
Meats, Vegetables, Dairy Main dish, Meats 4 Servings

INGREDIENTS

1 lb Chicken Breasts
skinless & boneless
1/2 c Lemon Juice
6 T Coriander, fresh chopped
or parsleyboth optional
4 t Cumin
2 t Cornstarch
1 t Salt
1/2 t Pepper
8 Flour Tortillas
1 c Salsa, mild red or green
8 Romaine lettuce leaves, large
2 T Vegetable Oil
1/2 c Sour Cream

INSTRUCTIONS

Preheat the oven to 200. 2. Cut the chicken breast crosswise into
1/4-inch-thick strips. Place the chicken in a small bowl. 3. Add 6
tablespoons of the lemon juice, 2 tablespoons of the coriander (if
using), the cumin, cornstarch, salt and pepper and mix gently until
the chicken is well coated; set aside. 4. Stack the tortillas and  wrap
them in foil. Place them in the oven to warm for 5 to 10  minutes. 5.
Maenwhile make the sauce: In a small bowl, stir together  the salsa and
the remaining 2 tablespoons of lemon juice and 4  tablespoons of
coriander (if using). 6. Shred the lettuce. 7. In a  medium skillet,
warm the oil over medium-high heat. Add the chicken  and saute until
white and firm, about 5 minutes. 8. Place the  tortillas, chicken,
shredded lettuce, sauce and sour cream in serving  dishes. The diners
can then assemble their own fajitas by topping a  tortilla with some of
each of the ingredients, ending with a dollop  of sour cream, and then
rolling it up. TIME-SAVERS: MICROWAVE TIP:  Just before serving, stack
the tortillas and wrap them in a damp  paper towel. Cook at 100% for 1
minute. DO-AHEAD: Since the fajitas  are fine served at room
temperature, much of the preparation can be  done ahead of time. The
sauce (Step 5) can be made and the chicken  marinated in advance. Just
be sure to cook the chicken and warm the  tortillas as close to serving
time as possible.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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