Fajitas

You will need

chicken breasts cut into thin strips, less than 1 cm thick
red peppers cut into thin strips
onions sliced thinly
oil for cooking
1 packet fajita mix
serve
with		 tortillas
sour cream
guacamole and
salsa

Method

  1. Fry the chicken in a non-stick frying pan with a little oil, until golden.  Remove and drain. 
  2. Fry the onions and then add the peppers.  The peppers should still be a little crunchy.
  3. Add a packet of fajita mix and add the chicken back in.  Stir for about 3 mins.

Serve with tortillas, sour cream, guacamole and salsa.

Hot Chicken Sandwich

You will need

1 large sheet greaseproof paper
chicken breasts
baguette or other fresh bread
oil, for cooking
optional
ingredients		 spices and herbs
(e.g. smoked paprika, or chilli, or grated lemon peel with fresh thyme, etc.)
guacamole
mayonnaise
salad

Method

  1. Get out a large sheet of greaseproof paper.  Put the breasts in the middle.
  2. Season them and sprinkle with the spices or herbs.
  3. Cover the top of the breasts with the rest of the greaseproof and bash with a rolling pin.  This makes the breasts thinner, so they cook more evenly and quickly.  Tenderised meat also releases more flavour when cooked.  Move the meat around to make sure it picks up all the flavouring.
  4. Add a teaspoon or two of oil to a non-stick pan (more if it isn’t non-stick) and fry on a medium high heat until golden on each side (about 5 mins each side).
  5. To make sure it is cooked, take it out of the pan, and cut through the middle with a sharp knife.  If it is white all the way through it is ready.  If it isn’t, put it back and turn down the heat slightly.
  6. Slice it and put in a baguette with some guacamole or mayonnaise, and some salad.