Originally from Martha Stewart
1 1/2 lbs. chicken cutlets (about 6)
2 T. vegetable oil
1 tsp. chili powder
coarse salt and ground pepper
3 bell peppers, seeds & ribs removed, thinly sliced
1 medium red onion, halved and thinly sliced
4 garlic cloves, thinly sliced
8 flour tortillas (6-inch)
fresh cilantro leaves for serving
1/2 c. sour cream, for serving
lime wedges, for serving
Heat broiler, with rack set 4 inches from heat. Arrange chicken on a rimmed baking sheet lined with aluminum foil; rub with 1 tablespoon oil. Sprinkle with chili powder, and season with salt and pepper. Broil, without turning, until chicken is opaque throughout, 5 to 7 minutes. Remove from oven; set aside.
On another rimmed baking sheet, lined with foil, toss peppers, onions, garlic and remaining oil; season with salt and pepper. Broil, tossing occasionally, until vegetables are crisp tender and slightly charred, 6 to 8 minutes.
Meanwhile, thinly slice chicken crosswise. Stack and wrap tortillas in a damp paper towel; microwave on high until warm, about 1 minute. Transfer chicken and pepper mixture to a platter, and serve with tortillas, cilantro, sour cream, and line wedges.
This is a delicious dinner that is very fast to put together!
Adrians Boutique
118 N Main
Buhler, KS 67522
620-543-6488
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Adrians Boutique 
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