Chewin'

the News

July 2007

Fajita Marinade

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Recipes:	1	2	3	4	5	6
Servings:	4	8	12	16	20	24
Ingredients:
Chicken breast halves; boneless and skinless	4	8	12	16	20	24
Minced garlic	1 t.	2 t.	1 T.	1 T. + 1 t.	1 T. + 2 t.	2 T.
Vegetable oil	2 T.	1/4 C.	1/4 C. + 2 T.	1/2 C.	1/2 C. + 2 T.	3/4 C.
Soy sauce	1/4 C.	1/2 C.	3/4 C.	1 C.	1-1/4 C.	1-1/2 C.
Black pepper	1 t.	2 t.	1 T.	1 T. + 1 t.	1 T. + 2 t.	2 T.
Worcestershire sauce	1 T.	2 T.	3 T.	1/4 C.	1/4 C. + 1 T.	1/4 C. + 2 T.
Lemon juice	1-1/2 t.	1 T.	1 T. + 1-1/2 t.	2 T.	2 T. + 1-1/2 t.	3 T.

Assembly Directions:

Cut the meat into 1/2 inch wide strips. Place all ingredients except chicken in a freezer bag.  Seal and shake to mix. Open bag and place chicken in bag.

Freezing Directions:

Remove excess air from bag. Seal, label and freeze.

Serving Directions:

Thaw ingredients over night in the refrigerator. Remove chicken from marinade. Discard marinade. Grill the chicken until juices run clear or internal temperature is 165 degrees.

Comments:

We usually serve this on tortillas with grilled onions and peppers, Mexican rice, lettuce, tomatoes, cheddar cheese, sour cream and salsa. You can also serve this as a sandwich with grilled onions and peppers.

Nutritional Info: 

Per Serving: 205 Calories; 8g Fat (37.4% calories from fat); 28g Protein; 3g Carbohydrate; trace Dietary Fiber; 68mg Cholesterol; 1143mg Sodium. 

Exchanges: 4 Lean Meat; 1/2 Vegetable; 1-1/2 Fat.

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