Title: Broiled Chicken Fajitas
Categories: Mexican Poultry
Yield: 2 Servings
| 1/2 | lb | Boned, Skinned Chicken |
| | | Breasts |
| 1 | tb | Lemon Juice |
| 1/2 | ts | Garlic Powder |
| 1/2 | ts | Seasoned Salt |
| 1/4 | ts | Each Oregano & Pepper |
| | | Few Drops Liquid Smoke |
| | | Flavoring |
| 1 | tb | Vegetable Oil |
| 1/2 | c | Green Pepper Strips, |
| 1/2 | c | Thin Onion Wedges |
| 1/2 | c | Tomato Wedges |
| 1/4 | c | Mild Picante Sauce |
in Bowl, Combine First 7 Ingredients & 1 1/2 t. Oil. Cover & Refrigerate 2
To 8 Hours. Broil Chicken Until No Longer Pink in The Center. Meanwhile,
in A Large Skillet, Saute Green Peppers & Onions in Remaining Oil Until
Crisp-Tender. Add Tomatoes & Saute 1 Min. Stir in Picante Sauce & Heat
Through. Cut Chicken Into Thin Strips& Top With Vegetables. Serve With
Four Hot Corn Tortillas.