Name: Motor City Chicken Fajitas and Rice
Ingredients: 1/2 c Vegetable oil; 1/3 c Lime juice; 2 Cloves garlic; minced; 1/2 ts Pepper; 1/2 ts Salt; 1/4 c Wine vinegar; 1/4 md Onion; grated; 1 ts Sugar; 1 ts Oregano; 1/4 ts Cumin; 6 Boned and skinless chicken breasts; 24 Soft flour tortillas; Salsa and Rice (recipe follows); Condiments of your choice

The pursuit of private, subjective interpretation effectively denies both the objectivity and rationality of God's truth. It also denies the sufficiency of His inspired Word, presuming that there is no more we need to know than what God has placed in Scripture. In the end, this anti-intellectual search for truth often leads to the kind of chaos we see dominating the charismatic movement. For others, it leads to disappointment, despair, and apostasy.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats			1	Servings

INGREDIENTS

1/2	c	Vegetable oil
1/3	c	Lime juice
2		Cloves garlic; minced
1/2	ts	Pepper
1/2	ts	Salt
1/4	c	Wine vinegar
1/4	md	Onion; grated
1	ts	Sugar
1	ts	Oregano
1/4	ts	Cumin
6		Boned and skinless chicken breasts
24		Soft flour tortillas
		Salsa and Rice (recipe follows)
		Condiments of your choice

INSTRUCTIONS

"This grilled chicken main dish is one of my favorites -- especially when
cooked outdoors on the barbecue," writes Detroit Police Chief Isaiah
McKinnon in "The Cop Cookbook," by Greta Garner-Hewitt, Ken Beck and Jim
Clark (Rutledge Hill Press). "The chicken breasts can be served
individually with your choice of side dishes or sliced and rolled up into a
tortilla. Either way, the marinade makes them special."
Combine all of the ingredients, except the chicken and tortillas and the
Salsa and Rice, to make a marinade. Pour the marinade over the chicken
breasts in a plastic bag or glass bowl and refrigerate overnight. Grill the
meat for 8 minutes on the first side; turn and grill for 5 to 7 minutes on
the second side. Immediately slice into strips and serve in warm tortillas
with your favorite condiments, such as tomatoes, cheese, green onions,
black olives, salsa, sour cream and guacamole. Serve with Salsa and Rice.
Analysis based on 4 servings. Per serving: 1,027 calories; 33.2 g fat (5.4
g saturated fat; 29 percent calories from fat); 110 mg cholesterol; 1,243
mg sodium; 119.5 g carbohydrates.
Posted to CHILE-HEADS DIGEST V4 #131 by Judy Howle <howle@ebicom.net> on
Sep 21, 1997

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