Fajitas

1 package of your favorite flour tortillas
1 lb boneless skinless chicken breast
1/2 bottle Herb N Garlic Marinade
1-2 Bell Peppers, any color
1 medium or large onion
Fresh Cracked Pepper
Cilantro

Rinse the chicken breast pieces and place between paper towels. With a cooking mallet or the bottom of a frying pan, smack the chicken breast to flatten it to about 1/4" or 1/2" thickness. Cut into strips about as wide as your pinky. Marinade them in the Herb N Garlic Marinade for 30 minutes or more.

Cut bell peppers and onions into strips. Sprinkle with Cilantro and Fresh Cracked Pepper. Cook in a buttered frying pan over medium-high heat.

Add chicken and remaining marinade (from the container used to marinade the chicken, not from the half empty bottle) to a separate frying pan. Cook chicken in frying pan over medium-high heat until no longer pink.

When peppers and onions are showing signs of caramelization, remove from pan and set aside in a large serving bowl. Cover with tin foil or plastic wrap to keep warm, but allow it to vent so they don't get too moist. Remove chicken from second frying pan and add it to the pan used to cook the peppers and onions. Stir the chicken around with a spoon, allowing it to be coated with the char marks on the bottom of the pan from the peppers and onions, as this adds flavoring.

Remove chicken strips from frying pan and place in a separate bowl.

To serve, place chicken, peppers, and onions on a flour tortilla. Top with your favorite garnishes such as salsa, taco sauce, shredded cheese, and sour cream. Fold tortilla up and enjoy!