*  Exported from  MasterCook II  *
                             Chicken Fajitas #2
 Recipe By     :
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Mexican                          Poultry
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    Boneless whole chicken
                         Breasts, split in half
                         Skin removed (8 to 10 oz ea)
    1      c             Taquila marinade -- divided
                         (recipe follows)
    1      med           Green pepper
                         Sliced into thin rings
    1      med           Onion, thinly sliced
                         Rings separated
    4                    Flour tortillas (8 inch)
 In a large food-storage bag, combine chicken and 3/4 cup taquila marinade.
 Chill remaining marinade. Secure bag. Chill at least 2 hours, turning bag over
once or twice. Prepare grill for low direct heat. In 8-inch square baking dish,
arrange chicken breast with meaty portions toward outside edges. Pour marinade
over chicken. Cover with wax paper. Microwave at High for 4 to 6 minutes, or
until exterior of meat is no longer pink, rearranging chicken breasts once. Place
on cooking grid. Grill, uncovered, for 8 to 12 minutes, or until chicken is no
longer pink and juices run clear, turning once. Wrap grilled chicken in foil to
keep warm. Set aside.
 In a 1-quart casserole, combine remaining 1/4 c marinade, pepper and onion.
Cover. Microwave at High for 5 to 7 minutes, or until pepper and onion are tender
crisp, stirring once or twice. Set aside. Place tortillas between 2 dampened
paper towels. Microwave at High for 45 seconds to 1 minute or until tortillas are
warm to the touch. Cut each chicken breast half into thin strips. Place strips in
warm tortilla. Top with 1/4 of pepper and onion mixture. Fold up from bottom.
Fold in sides and secure with wooden pick, leaving top open. Top with salsa, sour
cream, and guacamole, if desired.
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