Chicken Fajitas
- 15 oz skinless boneless chicken breasts
- One 7-oz can jalapeno peppers with liquid
- 1 tblsp fresh lime juice
- 2 garlic cloves, pressed
- 1/2 tsp dried oregano leaves
- 8 flour tortillas (6" diameter)
- 2 c sliced red onion
- 2 c shredded iceberg lettuce
Directions:
Preheat oven to 400 F.
Spray an 8" square baking pan with nonstick cooking spray.
Place chicken in prepared baking pan; set aside.
In food processor or blender, puree jalapeno peppers with liquid until smooth.
Transfer 2 tsp pureed mixture to small bowl; refrigerate remaining mixture, covered, for use at another time.
Add lime juice, garlic and oregano to pureed peppers; stir to combine.
Brush mixture over chicken breasts; bake, covered, 20 mins, until chicken is cooked through.
Remove chicken from oven; leave oven on. Wrap tortillas in foil; bake 5 mins, until heated.
Meanwhile, slice chicken crosswise.
Arrange sliced chicken on medium decorative platter; top with pan juices.
Serve with warm tortillas, sliced onion and shredded lettuce.
Makes 4 servings