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Chicken Fajitas
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5 tablespoons vegetable oil, divided
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon lemon juice
1 teaspoon white wine vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/4 pounds boneless skinless chicken breasts, cut into thin strips
10 flour tortillas (7 inches), warmed
Shredded cheddar cheese
Guacamole
In a large resealable plastic bag, combine 4 tablespoons oil, Worcestershire
sauce, soy sauce, lemon juice, vinegar, salt and pepper. Add chicken; seal bag
and turn to coat. Refrigerate for at least 30 minutes. Drain and discard
marinade. In a skillet, saute chicken in remaining oil for 8 minutes or until
juices run clear. Serve in tortillas with cheese and guacamole.
Yield: 5 servings.
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Printed from tasteofhome.com Oct 13, 2008Copyright Reiman Media Group, Inc © 2008 |