| Flatten chicken breasts to 1/2 inch thickness between two sheets of
plastic wrap with a mallet or rolling pin. Place chicken breasts in glass
baking dish. In a blender combine oil, lime juice, garlic, cilantro, jalapeno
and salt and pepper. Blend until smooth and pour over chicken. Cover with
plastic wrap and let chicken marinate for 30 minutes. In a large skillet
over medium heat oil.
Add onions and peppers and cook until they are tender and begin to brown.
In a 9x13 glass baking dish toss potatoes with oil and seasonings. bake
in 375 degree oven until crispy, about 30 minutes. Stir occasionally to
prevent sticking. Heat a cast iron grill pan or an outdoor grill. Toast
flour tortillas for about 30 seconds per side and keep warm in an aluminum
foil pocket. Grill the chicken on each side for 45 minutes. To serve slice
chicken into even strips. Serve hot with onions and peppers, potatoes,
grated jack cheese, salsa and sour cream.
Yield: 4 servings |