Description:Boneless, skinless chicken breasts are marinated in our garlicky barbecue rub. (You can leave the garlic out or add extra!) Cook them in a skillet or on the grill, and then slice and serve with the sautéed onions and peppers in a dozen flour tortillas. Skillet - 15-20 minutes if thawed.
Preparation: Thaw completely. If frozen, defrost in microwave before cooking. Do not over-microwave or chicken will become tough.
Cooking Instructions: Spray large skillet with non-stick coating or add 1 tablespoon vegetable oil and place over medium-high heat. Remove chicken from marinade and add to skillet, discarding marinade. Cook chicken 5-8 minutes on each side until done and internal temperature is 165F on instant read thermometer. Remove chicken from skillet and place on cutting board. There will be a crust in the skillet. Do not discard – this crust is good and flavorful! Add 1 tablespoon vegetable oil to skillet, if desired, and then add vegetable mixture. Cook and stir, scraping up the crust, 2-3 minutes or until hot. Slice chicken across the grain into thin strips. Add salt and pepper to taste. Heat tortillas in microwave 30 seconds or until hot.
Suggested Sides: Shredded lettuce, chopped tomatoes, sour cream, salsa