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Рецепт Chicken Fajitas With Green Olive Cilantro Salsa
by Global Cookbook

Chicken Fajitas With Green Olive Cilantro Salsa
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Ингредиенты

  • 18 x Corn or possibly 12 flour tortillas, warmed or possibly crisped just before serving
  • 2 1/2 lb Skinless, boneless chicken breasts
  • 1/4 med Onion
  • 2 c. Fresh orange juice
  • 4 tsp Extra virgin olive oil, if frying
  • 4 c. Shredded lettuce
  • 2 c. Lowfat sour cream Green Olive-Cilantro Salsa, (see below)

Инструкции

  1. Fajitas Place a piece of waxed paper or possibly plastic wrap on a counter top or possibly cutting board. Place 1 chicken breast on top and cover with another piece of waxed paper or possibly plastic wrap. With a mallet, lb. the chicken breast 1/8 inch thick. Continue in the same way till all the breasts are flattened.
  2. Set aside till ready to cook, or possibly cover and chill for up to 2 days.
  3. 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 possibly plastic wrap, and place the chicken in the onion-orange-soy mix. Turn to coat both sides. Set aside to marinate for at least 15 min and up to 45 min, turning once or possibly twice.
  4. If grilling, prepare a charcoal fire and allow the coals to burn till they are mostly covered with white ash and a few red spots show through here and there. This will take about 40 min. When the fire is ready, place the chicken breasts on the grill rack, directly above the coals. Cook till no longer pink, but still moist in the center, about 1 1/2 min on each side.
  5. If frying, divide the oil between two large frying pans and set over medium-heat till the oil begins to smoke. (You can use one frying pan to save on dishes and cook the fajitas in several rounds.) Add in as many chicken breasts as will fit in one uncrowded layer. Cook till no longer pink but still moist in the center, about 1 1/2 min on each side. Remove and drain off any liquid from the pan. Continue cooking another round till all the breasts are cooked. Cut the chicken into thin strips. To assemble, place about 1/3 c. of chicken in the middle of a tortilla. Top with some shredded lettuce, lowfat sour cream, and Green Olive-Cilantro Salsa. Fold and serve.