Title: Fajitas
Categories: Mexican Poultry
Yield: 8 Servings
| 1 1/2 | lb | Boneless Chicken Breast |
| 2 | x | Garlic Cloves |
| 2 | x | Jalapeno Peppers |
| 1/2 | c | Olive Oil |
| 1/3 | c | Dry Sherry |
| 1 | tb | Chili Powder |
| 2 | ts | Ground Cumin |
Slice the chicken breast into long 1/2 inch wide strips. To make a
marinade, drop the garlic cloves and jalapeno peppers through the feed tube
of a food processor with the chopping blade in place and the motor running
until chopped finely (10 seconds or so). Add the remaining ingredients and
process until smooth (about another 10 seconds). Pour the marinade over
the chicken and let marinate for 2 hours at room temperature or overnight
in the refrigerator, turning occasionally. Preheat the oven broiler. Drain
the chicken, reserving the marinade. Arrange the chicken on a rack on a
broiler tray and broil 3 inches from the heat source for 5 minutes; turn,
baste with marinade, and broil for another five minutes. Serve with warmed
tortillas, shredded lettuce, shredded cheese, chopped tomatoes and salsa
verde. Source: Pleasures of Cooking magazine, Jan/Feb 1987, p. 11.