Chicken Fajitas

• 15 oz skinless boneless chicken breasts
• One 7-oz can jalapeno peppers with liquid
• 1 tblsp fresh lime juice
• 2 garlic cloves, pressed
• 1/2 tsp dried oregano leaves
• 8 flour tortillas (6" diameter)
• 2 c sliced red onion
• 2 c shredded iceberg lettuce

Directions:

Preheat oven to 400 F.

Spray an 8" square baking pan with nonstick cooking spray.

Place chicken in prepared baking pan; set aside.

In food processor or blender, puree jalapeno peppers with liquid until smooth.

Transfer 2 tsp pureed mixture to small bowl; refrigerate remaining mixture, covered, for use at another time.

Add lime juice, garlic and oregano to pureed peppers; stir to combine.

Brush mixture over chicken breasts; bake, covered, 20 mins, until chicken is cooked through.

Remove chicken from oven; leave oven on. Wrap tortillas in foil; bake 5 mins, until heated.

Meanwhile, slice chicken crosswise.

Arrange sliced chicken on medium decorative platter; top with pan juices.

Serve with warm tortillas, sliced onion and shredded lettuce.

Makes 4 servings