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Ingredients: 2 pounds boneless, skinless chicken breasts, all visible fat removed. 1 yellow bell pepper, seeded and cut into strips. 1 green bell pepper, seeded and cut into strips. 1 red bell pepper, seeded and cut into strips. 1 Onion, cut into strips. Sauce: 2 teaspoons ground Cumin. 1 teaspoon rubbed or crumbled Sage. 1 teaspoon ground Ginger. ½ to 1 teaspoon freshly ground Pepper. 1 teaspoon Salt. 2 tablespoons Olive oil. 6 tablespoons Lemon juice. 2 tablespoons Honey. 2 tablespoons light Soy sauce. In a small bowl, whisk together the Fajita sauce ingredients; Cumin, Sage, Ginger, Pepper, Salt, Olive oil, Lemon juice, Honey and Soy sauce. Next, pound the chicken breasts on both sides with a mallet until ¼ inch thick. Put the pounded chicken into a shallow pan and marinade them in the sauce for 15 minutes then continue pounding until all the pieces are flattened. Bake chicken at 350*f, about 9 minutes, remove them and slice crosswise into ¼ inch wide strips. Combine cooked chicken strips, onion and bell pepper strips and the Fajita sauce in a large bowl and mix together. Cook the combined ingredients on a smooth hot griddle, while stirring add the remaining sauce as it cooks until the chicken Fajita reaches the desired consistency and flavor, discard the unused sauce. Heat the tortillas in a microwave oven until hot and then fill them with the cooked Fajita mixture. Serve 3 folded Fajitas on a room temperature plate with beans or rice and a small side of garden salad, serves 6. |
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