Recipes

Ingredients:

• 1 1/2 pounds boneless, skinless chicken breasts

Marinade

• 2 tablespoons olive oil
• 3 tablespoons lime juice
• 2 cloves garlic
• 1 cup packed cilantro leaves
• 1/2 jalapeno, seeded
• Salt and pepper

Vegetables

• 1 tablespoon olive oil
• 1 large onion, peeled and cut into 1/2 inch slices
• 1 green bell pepper, seeded and sliced
• 2 tablespoons olive oil

Directions:

1. Flatten chicken breasts to 1/2 inch thickness between two sheets of plastic wrap with a mallet or rolling pin. Even better is to buy the less expensive thinly sliced chicken breasts. Place chicken breasts in glass baking dish.
2. In a blender combine 2 tbsp olive oil, lime juice, garlic, cilantro, jalapeno and salt and pepper. Blend until smooth and pour over chicken. Cover with plastic wrap and let chicken marinate for 30 minutes.
3. In a large skillet over medium heat oil. Add onions and peppers and cook until they are tender and begin to brown. Transfer to serving dish and put it in the oven to keep warm.
4. Toast flour tortillas for about 30 seconds per side and keep warm in an aluminum foil pocket.
5. Grill the chicken on each side for a few minutes.
6. To serve slice chicken into even strips. Serve hot with onions and peppers, grated jack and cheddar cheese, salsa, guacamole, and sour cream.