Here’s a recipe I discovered recently – based on Martha Stewart’s – with a few improvements.
- 1 1/2 pounds chicken breast, sliced crosswise. (1 package)
- 1/2 stick of real butter
- 1 teaspoon chili powder
- Sea salt and ground pepper
- 2 bell peppers (ribs and seeds removed), thinly sliced
- 1 large vidalia onion, halved and sliced
- 2 garlic cloves, thinly sliced
- 8 flour tortillas (6-inch)
- Fresh cilantro leaves (for guacamole)
- 2 avacados (for guacamole)
- 2 limes (1 for guacamole)
- Sour cream, for serving
- Heat broiler, with rack set 4 inches from heat. Arrange sliced chicken on a rimmed baking sheet. Squeeze juice of 1 lime over chicken. Sprinkle with chili powder, and season with sea salt and pepper. Broil, without turning, until chicken is opaque throughout, 5 to 7 minutes. Remove from oven; set aside.
- Sautée peppers, onion,and garlic in butter; season with salt and pepper, cook until vegetables are crisp-tender, 6 to 8 minutes.
- Stack and wrap tortillas in a damp paper towel; microwave on high until warm, about 1 minute. Transfer chicken and pepper mixture to a platter, and serve with tortillas, cilantro, sour cream, and lime wedges.
- Mash avacados with juice of 1 lime, salt and pepper, and chopped fresh cilantro– lots of it!