Chicken Fajita Marinade

Ingredients

  • 4-6  T ALBERT AGNOR’S MEAT SEASONING
  • 1 C ITALIAN DRESSING
  • 1/4 C SOY SAUCE
  • 2 T LIME JUICE
  • 1 T MINCED GARLIC
  • 1 T CHOPPED FRESH CILANTRO
  • 2 LBS BONELESS CHICKEN, SLICED

Directions

  • SPRINKLE CHICKEN PIECES (TENDERLOINS OR BONELESS BREASTS CUT INTO STRIPS) LIBERALLY WITH ALBERT AGNOR’S MEAT SEASONING. PLACE CHICKEN IN MARINATING PAN, PREFERABLY WITH TIGHT-FITTING LID. COMBINE REMAINING INGREDIENTS. POUR OVER CHICKEN. REFRIGERATE SEVERAL HOURS OR OVERNIGHT. TURN MARINADE PAN SEVERAL TIMES TO COAT CHICKEN WELL.
  • STIR-FRY CHICKEN IN SMALL AMOUNT OF OLIVE OIL WITH ½ T MINCED GARLIC, OR GRILL IN GRILLING PAN OVER HOT COALS. 
  • SERVE WITH STIR-FRIED VEGETABLES OF YOUR CHOICE, SUCH AS STRIPS OF ONION, GREEN AND YELLOW BELL PEPPER, BANANA PEPPERS, HALVED CHERRY TOMATOES.
  • PLACE MEAT AND VEGETABLES IN WARM TORTILLA.
  • GARNISH WITH BLACK BEAN SALSA IF DESIRED.