Breads

Chicken Fajitas
Greek Chicken Breasts
Rustic Apricot Chicken

Chicken Fajitas

2 pounds boneless, skinless chicken breast, sliced into thin strips
3 tablespoons olive oil
2-teaspoons chili powder
2-teaspoons cumin
2 teaspoons dried oregano leaves, crushed
2 teaspoons minced garlic
¼ teaspoon pepper
1 to 2 drops hot red pepper sauce
1 large red pepper, seeded, cut into ½ inch strips
1 large green pepper, seeded, cut into ½ inch strips
1 large onion, thinly sliced

In medium bowl, combine oil, chili powder, cumin, oregano, garlic, pepper and hot-pepper sauce. Mix well. Toss chicken slices in oil mixture until evenly coated; cover. Refrigerate several hours or overnight. (Though I have forgotten and not marinated and it was still good.)

Over high heat, stir and cook the chicken and vegetables until done. Serve with gluten-free tortillas or corn tortillas, refried beans, shredded lettuce, chopped green onions, shredded cheese, guacamole and salsa or whatever! 8 servings of meat mixture.

You can also make vegetarian fajitas by replacing the chicken with 2 cans of drained black or pinto beans or sautéed tofu.

Greek Chicken Breasts

1/4-cup flour – regular or gluten free.
1 Tbl. dried oregano
4 boneless, skinless breasts cut into bite-sized pieces
1 Tbl. olive oil
1/3 cup dry white wine
1/3-cup chicken broth
1 can crushed tomatoes
1 small can sliced black olives, drained
Hot, cooked egg noodles

Combine flour and oregano in a plastic bag; shake chicken in bag to coat. Sauté in olive oil until browned. Add wine and broth; simmer 15 minutes. Add tomatoes and olives and cook until heated. Serve over ½ cup egg or gluten-free noodles. Makes 4 servings. 3 meat, 1 veg, 1 starch

You can make this vegetarian by replacing the chicken with 2 or 3 cans of white beans and the broth with water.

Rustic Apricot Chicken

4 pounds boneless chicken breasts cut in half
4 tablespoons olive oil, divided
2 teaspoons minced garlic
2 tablespoons balsamic vinegar
2 teaspoons dried thyme
2 teaspoons dried tarragon
½ teaspoon coarsely ground black pepper
1 large onion, halved and thinly sliced
1-tablespoon cornstarch
2 cups chicken broth
1-cup medium tawny port
2 cups dried apricots
Salt and pepper to taste

Mix 2 tablespoons olive oil, garlic, vinegar, thyme, tarragon, and ½ teaspoon pepper in a bowl. Add chicken breasts and toss. Marinate in the refrigerator all day.

Remove chicken from marinade, scraping off any bits that remain. Reserve marinade. Heat remaining tablespoon oil in a large non-stick skillet and brown chicken briefly. Set finished pieces aside. Add onion slices to skillet; reduce heat and cook, stirring until they begin to brown.

Mix cornstarch with ½ cup of the broth, stirring until smooth. Add all of broth and port wine. Cook, stirring, for another 2 minutes. Stir in the apricots, reserved marinade and chicken.

Cook on low heat, partially covered, for 20 minutes. Remove cover and cook for 20 to 30 minutes more or until chicken is cooked through. Season with salt and pepper to taste. 8 servings.

This can be served over cooked noodles or rice. Simple side dishes complement these complex flavors.