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chicken fajitas

ingredients:

chicken and marinade:
two chicken breasts, sliced into 2" wide strips
1/4 cup olive oil
1 tablespoon sun dried tomato dip powder*
1/8 cup jack daniels
juice of half a lemon
dash paprika
salt and pepper to taste
vegetables:
1/4 red pepper
1/4 green pepper
5 large mushrooms
1/4 vidalia onion
olive oil
1 tablespoon jack daniels
1 tablespoon tomato paste

instructions:

1. Mix all ingredients other than chicken in bowl and stir together.

2. Add chicken slices and marinate in fridge for one hour.

3. Grill chicken on barbeque until crispy (some charred bits are okay, too).

4. While chicken is grilling, slice vegetables into approximately 1" - 2" slices. Fry on stove with oil, liquor and tomato paste until softened.

5. Serve chicken and vegetables with fajita wraps, sour cream, grated mozzarella, salsa and guacamole.

Serves four.

Changes, hints, tips and thoughts for this recipe:

• the jack daniels is not manditory...but sometimes adding that extra kick is nice - especially when you're at the cottage; also, getting those little charred bits on the chicken is easier when there's liquor involved (either in you or on the chicken!).

• ** Sun dried Tomato Dip Powder -- seems to be a cottage anomaly. We have a jar of it in the pantry and it goes in everything - dip, marinade, sauces...no idea where it came from...no idea where to get more when we run out (thank goodness I seem to be the only one who uses it!