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Chicken Fajitas

2 tablespoons lemon juice

2 to 4 garlic cloves, finely minced

1 teaspoon salt

1/2 teaspoon freshly ground pepper

1 tablespoon chopped fresh cilantro or 1/2 teaspoon dried cilantro

1/4 teaspoon dried oregano leaves, crushed

6 chicken breast halves, skinned and boned, cut into strips

1 dozen flour tortillas

2 tablespoons vegetable oil

1 green or red bell pepper, seeded and cut into strips

1 medium onion, cut in half and sliced into strips

Suggested Condiments:

Shredded Monterey Jack or cheddar cheese

Shredded lettuce

Chopped tomato

Chopped green onion

Chopped fresh cilantro

Lime wedges

Guacamole

Sour Cream

Pico de Gallo (fresh salsa)

1. Combine first 7 ingredients in a large self-sealing plastic bag; add chicken and seal, removing as much air as possible. Allow to marinate for several hours in refrigerator. Drain chicken, reserving marinade.
2. Wrap tortillas in aluminum foil; bake at 350*F (175*C) for about 15 minutes.
3. Heat oil in a large, heavy skillet. Add chicken; cook 2 to 3 minutes, stirring constantly. Add peppers and onion and saute vegetables for about 2 minutes. Add marinade and continue cooking until vegetables are crisp-tender. Remove from heat.
4. To serve, spoon a portion of chicken mixture onto a warmed flour tortilla and top with desired condiments.

Makes 6 servings.