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Chicken Fajitas Recipe

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This recipe for Chicken Fajitas, by , is from Brumbaugh Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lyle DeJong
Added: Monday, November 7, 2005


1 1/2 lb. chicken breasts, skin and bones removed
Juice of 4 limes
2 T. plus 1/4 c. olive oil
1 tsp. dried oregano
1 tsp. ground black pepper
1 tsp. salt
2 lg. yellow onions, peeled, cut in half lengthwise and cut into 1/4" slivers
1 1/2 c. guacamole
12 tortillas
2 ripe tomatoes, seeded and diced
Tabasco sauce
1 T. chopped parsley

In a glass bowl, marinate chicken breasts in lime juice, 2 T. olive oil, oregano, 1/2 tsp. pepper and 1/2 tsp. salt for 2 hours. Preheat oven to 350 degrees. In a shallow roasting pan, combine slivered onions with the chicken breasts and marinade. Cover pan with aluminum foil and bake for 15-20 minutes. Remove chicken breasts to a platter and reserve. Transfer onions to a heavy skillet containing 1/4 c. olive oil; add any pan juices. Sprinkle with remaining salt and pepper. Cook over medium heat for 15 minutes, stirring often, until onions are very soft and lightly browned. Drain excess liquid and reserve onion. Prepare guacamole. Place chicken breasts on a grill over very hot coals and cook about 2 minutes on each side, or until chicken is cooked through but still moist. Remove to cutting board and slice into strips 3 inches long by 1/2 inch wide. Serve on warm platters and let each person pick what they want. Be sure to have limes and salsa handy.




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