Title: Motor City Chicken Fajitas And Rice
Categories: Tex Chicken Rice
Yield: 4 Servings

1/2	c	Vegetable oil
1/3	c	Lime juice
2	cl	Garlic, minced
1/2	ts	Pepper
1/2	ts	Salt
1/4	c	Wine vinegar
1/4	md	Onion, grated
1	ts	Sugar
1	ts	Oregano
1/4	ts	Cumin
6		Boned and skinless chicken
		Breasts
24		Soft flour tortillas
		Salsa and Rice
		Condiments of your choice

Combine all of the ingredients, except the chicken and tortillas and the Salsa and Rice, to make a marinade. Pour the marinade over the chicken breasts in a plastic bag or glass bowl and refrigerate overnight.

Grill the meat for 8 minutes on the first side; turn and grill for 5 to 7 minutes on the second side. Immediately slice into strips and serve in warm tortillas with your favorite condiments, such as tomatoes, cheese, green onions, black olives, salsa, sour cream and guacamole. Serve with Salsa and Rice.

Analysis based on 4 servings. Per serving: 1,027 calories; 33.2 g fat (5.4 g saturated fat; 29 percent calories from fat); 110 mg cholesterol; 1,243 mg sodium; 119.5 g carbohydrates.

"This grilled chicken main dish is one of my favorites -- especially when cooked outdoors on the barbecue," writes Detroit Police Chief Isaiah McKinnon in "The Cop Cookbook," by Greta Garner-Hewitt, Ken Beck and Jim Clark (Rutledge Hill Press). "The chicken breasts can be served individually with your choice of side dishes or sliced and rolled up into a tortilla. Either way, the marinade makes them special."

Judy Howle Flavors of the South Recipes for "heat lovers" FROM: Chile-Heads Digest & Mailing List From: Dave Drum Date: 02 Nov 97

previous

next