*  Exported from  MasterCook Mac  *
 
                              Chicken Fajitas
 
 Recipe By     :
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Poultry                          Picnic & Barbeque
                 Tex-mex
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6                    boneless skinless chicken breast halves
      1/2  cup           lemon juice
    3      tablespoons   olive oil -- or vegetable oil
    3      tablespoons   red wine vinegar
      1/2  teaspoon      salt
      1/2  teaspoon      lemon pepper
    1      teaspoon      garlic powder
   12      flour         tortillas -- warmed
    4                    red and green bell peppers -- cut into strips
    1      large         vidalia onion -- cut into strips
                         guacamole
                         salsa
 
 Combine lemon juice, olive oil, red wine vinegar to make a marinade.  Place
 chicken in a shallow glass or non-reactive dish according to one of the two
 methods below.  Coat the chicken completely with the marinade.  Marinate for
 at least 1 hour, or overnight.
 
 Method One:  Sprinkle whole chicken breasts with salt, lemon pepper, and
 garlic powder; pour the marinade over the chicken and tightly cover the dish.
  Grill marinated breasts over hot coals for about 15 minutes, or until white.
  For best results and a more traditional flavor, cook over mesquite.  Cut
 grilled chicken into strips, and serve with tortillas and accompaniments.
 
 Method Two:  Cut raw chicken into strips or chunks.  Toss the chicken pieces
 with the salt, lemon pepper and garlic; pour the marinade over the chicken,
 and cover the dish tightly.  Heat a small amount of olive or vegetable oil in
 a wok or large frying pan.  Briefly stir fry the chicken with the marinade
 just until chicken is white and cooked through.
 
 To prepare vegetables:  Cut the green peppers, red peppers and onions into
 strips.  Grill or stir fry.  If stir frying, stir fry separately from the
 meat.
 
 Formatted by Ilene Warfield.
 
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