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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