chicken fajita

Chicken fajitas
4 boneless skinless chicken breast
2 bell peppers–green, yellow, orange, or red cut into strips
2 onions cut into strips
1 bottle of Italian dressing
toppings lettuce, sour cream, shredded cheese
This is an easy meal to start preparing the night before. In a large plastic bag, place your chicken breast and 2/3 bottle of Italian dressing. Let marinate overnight. In a separate bag place the remaining dressing and your sliced onion and peppers. Let these marinate overnight as well. The next day around dinner time, place the chicken into a skillet with some of the liquid. Cook over medium heat until cooked through. You want to use a thermometer to test the internal temperature of the chicken. If you do not have a thermometer, cut in the center of the chicken and see if it is still pink. When it is cooked, remove from pan and cut into strips. Place the chicken strips and peppers and onions into the pan again and cook over medium high heat. You want to blacken the food just a tad to give it that “grilled” effect. Serve on tortillas with various toppings. Serve with a side of boxed Mexican rice. Choose corn as your vegetable