Recipes from Mexico :: Mexican Main Dishes Poultry
4 skinless boneless chicken breast halves
5 Tbsp. canola (or other vegetable) oil
1/4 c. fresh lime juice
1 Tbsp. minced garlic
1/2 tsp. salt
1/4 tsp. ground pepper
10 (6-in.) flour tortillas
1 large red onion, sliced
1 large red bell pepper, cut into 3/4-in.-wide strips
1 large yellow or green bell pepper, cut into 3/4-in.-wide strips
Using meat mallet, lightly pound chicken between sheets of wax paper to thickness of 1/2 in..
Mix 2 Tbsp. oil, lime juice, garlic, salt and pepper in large glass baking dish. Add chicken and turn to coat. Cover and refrigerate at least 1/2 an hour or up to 1 hour.
Preheat oven to 350 degrees fahrenheit.
Wrap tortillas in foil. Heat in oven until warmed through, about 10 mins. Turn oven off. Leave tortillas in oven.
Heat 2 Tbsp. oil in heavy large skillet over med.-high heat. Add onion and sauté 3 mins. Add bell peppers and sauté until vegetables are tender-crisp, about 4 mins. Season with salt and pepper. Transfer vegetables to large bowl and tent with foil to keep warm.
Do not clean skillet. Heat 1 Tbsp. oil in same skillet over med.-high heat. Remove chicken from marinade; discard marinade. Add chicken to skillet and sauté until cooked through, about 3 mins. per side. Season with salt and pepper. Cut chicken into 1-in.-wide strips. Combine with vegetables.
Divide vegetable and chicken mixture among plates. Serve passing tortillas, salsa, sour cream (or crema) and guacamole.
Serves 6.
