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Categories:
chicken breast halves vegetable oil lime juice garlic salt ground pepper flour tortillas red onion red bell pepper green bell pepper sour cream
Viewed: 40 - Published at: a year agoIngredients
- 4 skinless boneless chicken breast halves
- 5 tablespoons vegetable oil
- 1/4 cup fresh lime juice
- 1 tablespoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 8 6-inch diameter flour tortillas
- 1 large red onion, sliced
- 1 large red bell pepper, cut into 3/4-inch-wide strips
- 1 large yellow or green bell pepper, cut into 3/4-inch-wide strips
- Sour Cream
Method
- Using meat mallet, lightly pound chicken between sheets of waxed paper to thickness of 1/2 inch.
- Mix 2 tablespoons oil, lime juice, garlic, salt and pepper in large glass baking dish.
- Add chicken and turn to coat.
- Cover and refrigerate at least 30 minutes or up to 1 hour.
- Preheat oven to 350F.
- Wrap tortillas in foil.
- Heat in oven until warmed through, about 10 minutes.
- Turn oven off.
- Leave tortillas in oven.
- Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
- Add onion and saute 3 minutes.
- Add bell peppers and saute until vegetables are tender-crisp, about 4 minutes.
- Season with salt and pepper.
- Transfer vegetables to large bowl and tent with foil to keep warm.
- Do not clean skillet.
- Heat 1 tablespoons oil in same skillet over medium-high heat.
- Remove chicken from marinade; discard marinade.
- Add chicken to skillet and saute until cooked through, about 3 minutes per side.
- Season with salt and pepper.
- Cut chicken into 1-inch-wide strips.
- Combine with vegetables.
- Divide vegetable and chicken mixture among plates.
- Serve passing tortillas, Chipotle Pico de Gallo and sour cream separately.
