Chicken fajitas with green olive cilantro salsa
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Chicken fajitas with green olive cilantro salsa
  Chicken    Fajitas    Cilantro    Salsa    Poultry    Greens  
Last updated 6/12/2012 1:13:46 AM. Recipe ID 42352. Report a problem with this recipe.
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      Title: Chicken fajitas with green olive cilantro salsa
 Categories: Chicken and, Poultry
      Yield: 6 Servings
 
     18    Corn or 12 flour tortillas;
           -warmed or crisped just
           -before serving
  2 1/2 lb Skinless; boneless chicken
           -breasts
    1/4 md Onion
      2 c  Fresh orange juice
      4 ts Olive oil; if frying

MMMMM--------------------------TOPPINGS-------------------------------
      4 c  Shredded lettuce
      2 c  Sour cream
           Green Olive-Cilantro 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 onion-orange-soy 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 1/2    minutes on each side.
  
  If frying, divide the oil between two large frying pans and set over
  medium-heat 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 1/2 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 Olive-Cilantro Salsa. Fold and serve.
  
  Recipe 




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Recipe ID 42352 (Apr 03, 2005)

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