Cause, who doesn’t
like fajitas, right? This is an easy meal that takes little time. If you want to
stand over the stove/griddle and do traditional fajitas that’s ok. But this can
be adjusted for the size crowd you need to feed, from just you, to a small
army. It cooks in the oven while you do other things, like chase the kid, the
cat, or talk to the guests. The dish itself is very good served over a bed of
rice. If you make the salsa from the recipe on this site a day or two ahead, it
is a great appetizer and can be served with the meal to spread on top of this
dish to add an additional tang to it. I also like the creamy Pepper Jack cheese
dip on the side with tortilla chips. You choose! By itself, on rice, with the salsa,
and or with the cheese dip!
Ingredients
2 Boneless skinless chicken breasts
2 tsp Fajita seasoning
1 tsp sea salt (If you use the Fajita seasoning recipe from this site you shouldn't need this salt)
2 Bell peppers, (using one red and
one green gives the dish great color) deseeded and thinly sliced
1 Red onion, sliced into thin half
moons
1/2 Cup Shredded cheese of your
choice
Directions
Preheat the oven to 375* F
Trim the chicken breasts and pound
them flat to about ½”. I prefer to do this by placing them in a gallon plastic
bag to contain any splash of the raw chicken.
If there is time, put the chicken in
a fresh gallon bag along with the fajita seasoning to marinate an hour or overnight.
Lay them single thickness in a cast iron skillet, or glass baking dish.
Layer onions and peppers on top of
the chicken breasts evenly.
Sprinkle the salt over the onions
and peppers.
Sprinkle cheese over the top of the
dish.
Bake for 35-45 minutes until chicken
is cooked though and the juices run clear or has and internal temperature of
175* F.
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