Using meat mallet, lightly pound chicken between sheets of wax paper to thickness of 1/2 inch.
Mix 2 tablespoons oil, lime juice, garlic, salt and pepper in large glass baking dish. Add chicken and turn to coat. Cover and refrigerate at least 30 minutes or up to 1 hour.
Preheat oven to 350 degrees F.
Wrap tortillas in foil. Heat in oven until warmed through, about 10 minutes. Turn oven off. Leave tortillas in oven.
Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add onion and saut? 3 minutes. Add bell peppers and saut? until vegetables are tender-crisp, about 4 minutes. Season with salt and pepper. Transfer vegetables to large bowl and tent with foil to keep warm.
Do not clean skillet. Heat 1 tablespoon oil in same skillet over medium-high heat. Remove chicken from marinade; discard marinade. Add chicken to skillet and saut? until cooked through, about 3 minutes per side. Season with salt and pepper. Cut chicken into 1-inch-wide strips. Combine with vegetables.
Divide vegetable and chicken mixture among plates. Serve passing tortillas, salsa, sour cream (or crema) and guacamole.
Serves 6. |
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