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.