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Boiled Ham with Vegetables

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8 chicken breasts, boneless and skinless
2 tablespoons olive oil
¼ cup fresh lime juice
1 clove garlic (minced)
½ teaspoon salt
freshly ground pepper to taste
1 large onion (thinly sliced)
1 large red bell pepper (sliced into strips)
1 large green bell pepper (sliced into strips)
1 tablespoon butter unsalted
1 tablespoon olive oil
6 to 8 flour tortillas


Sour cream, guacamole and shredded cheddar cheese (optional)

Lightly pound chicken breasts until thin, to prepare for cooking. In a bowl, combine olive oil, lime juice, garlic, salt and pepper. Add chicken breasts and marinate at room temperature for at least 1 hour, turning after 30 minutes to coat both sides. However, the flavor is best presented by marinating refrigerated chicken breasts overnight, and turning occasionally to flavor and coat both sides. In a large skillet melt butter and olive oil at moderate to high heat. Add onions with the red and green bell peppers, sauté for 2 to 3 minutes until the vegetables are crisp but tender. Remove from heat and set aside.

Drain chicken breasts from marinade and discard the marinade. Grill chicken breasts over hot coals for 5 minutes per side. Slice diagonally and add to vegetable mixture. Heat the mixture thoroughly and fill warmed tortillas with the prepared fajita mixture. Add sour cream, guacamole and shredded cheddar cheese, or other desired condiments, roll and serve immediately.

Option: You can pan-fry your marinated chicken breasts quickly at medium high heat in a bit of olive oil or butter if grilling is not convenient. However, grilled chicken adds the unique flavor and texture to your Chicken Fajitas.

Makes 6 servings

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