3 (6-8 oz) The Best Dressed Chicken Deboned Breasts
2 tablespoons lime or lemon Juice
1/2 tablespoon vinegar
2 tablespoons olive oil (season)
2 tablespoons olive or vegetable oil
2 cloves garlic, minced
1/2 small onion, chopped
1/2 teaspoon fresh oregano
1/4 cup or 1 tablespoon fresh basil
1/2 teaspoon Italian herbs
1/2 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/2 teaspoon salt and pepper (to taste)
1/4 teaspoon black pepper
1 lemon cut into wedges
1 small red onion (sliced thinly)
1 large red pepper
1 large yellow pepper
1 head of lettuce
1/2 cup sour cream
6 (8 inch) round tortillas
Rinse The Best Dressed Chicken breasts with lime, or lemon juice and water, and drain thoroughly. Season chicken with 2 tablespoons of olive oil, herbs, soy sauce, salt and pepper. Heat oil in an oven-proof skillet over medium heat and cook the chicken breasts for 3-4 minutes per side.
Cut each bell pepper in half, remove the seeds and toss in a little olive oil, salt and pepper. Char bell peppers on the stovetop or 12 minutes using a tong and place in a bowl with cling wrap for easy removal of outer skin. Cut into 3/4-inch strips. Shred or cut the cabbage into thin strips. Wash and cut a head of lettuce also into thin strips. Warm each tortilla in a pan on low heat for 1 minute per side.
Remove sour cream from refrigerator and add desired fresh or fresh herbs. Assemble platter with all components to make 6 fajitas. Start with strips of chicken in the centre, red onions on one side, bell peppers and cabbage and on the opposite side warmed tortillas with a small bowl of sour cream topped with fresh thyme.
Garnish platter or skillet with fresh basil leaves and wedges of lemon *optional* tortillas may be placed on parchment paper to keep warm and dry. Add melted cheese to assembled tortillas, if desired.