Recipe - Chicken Fajitas With Green Olive Cilantro Salsa

18 Corn or 12 flour tortillas;
warmed or crisped just
before serving
2 One half pound Skinless; boneless chicken
breasts
One fourth md Onion
2 cup Fresh orange juice
4 teaspoon Olive oil; if frying

TOPPINGS
4 cup Shredded lettuce
2 cup Sour cream
Green OliveCilantro Salsa;
(see below)

Fajitas Place a piece of waxed paper or plastic wrap on a counter top or
cutting board. Place 1 chicken breast on top and cover with another piece
of waxed paper or plastic wrap. With a mallet, pound the chicken breast 1/8
inch thick. Continue in the same way until all the breasts are flattened.
Set aside until ready to cook, or cover and refrigerate for up to 2 days.

When ready to cook the fajitas, finely grate the onion. In a large
nonreactive dish, mix the onion and its juice with the orange juice and
soy. Remove the waxed paper or plastic wrap, and place the chicken in the
onionorangesoy mixture. Turn to coat both sides. Set aside to marinate
for at least 15 minutes and up to 45 minutes, turning once or twice.

If grilling, prepare a charcoal fire and allow the coals to burn until they
are mostly covered with white ash and a few red spots show through here and
there. This will take about 40 minutes. When the fire is ready, place the
chicken breasts on the grill rack, directly above the coals. Cook until no
longer pink, but still moist in the center, about
1 One half minutes on each side.

If frying, divide the oil between two large frying pans and set over
mediumheat until the oil begins to smoke. (You can use one frying pan to
save on dishes and cook the fajitas in several rounds.) Add as many chicken
breasts as will fit in one uncrowded layer. Cook until no longer pink but
still moist in the center, about 1 One half minutes on each side. Remove and
drain off any liquid from the pan. Continue cooking another round until all
the breasts are cooked. Cut the chicken into thin strips. To assemble,
place about 1/3 cup of chicken in the middle of a tortilla. Top with some
shredded lettuce, sour cream, and Green OliveCilantro Salsa. Fold and
serve.

Recipe by: http://www.tortillainfo.com

Posted to KitMailbox Digest by Aleeda Crawley ARC63@ix.netcom.com on Jun
02, 1998