Chicken Fajitas

This is one my favorite go-to meals for dinner. It's healthy and fast cooking with just a little assembly for eating.
I marinated the chicken for a few hours in the following:
2 tablespoons olive oil
3 tablespoons lime juice
2 cloves garlic 2 tbsp chopped cilantro
1/2 jalapeno, seeded and finely chopped
Salt and pepper
1 tsp each cumin, ground coriander, chili powder and paprika

Heat oven to 275*F and wrap tortillas in foil and warm in the oven while cooking.

After chicken is marinated, prepare to add to a hot grill, and cook through.
**Cooks note: You can always cook chicken in a saute pan.***

Meanwhile, dice into strips:
2 bell peppers
2 small Spanish onions
Saute the veggies together in 2tbs of olive oil over med-hi heat. After a few minutes, when the veggies are tender, add 1/4 tsp each of cumin, ground coriander, chili powder and paprika. Add 1/4 cup of chicken stock (broth is fine) and cook until the liquid is mostly absorbed.

Remove cooked chicken and cut into thin strips. Add to saute pan to have flavors meld together, under 5 minutes.

Wrap it up and serve!

Chicken Cacciatore

Growing up, I ate this meal a lot. Chicken Cacciatore is traditionally cooked with an whole chicken, cut into pieces. For a mid-week dinner, I like to use chicken breasts, when I know their

use won't jeapordize the dish. This is a simple, less time consuming version without the dredging of chicken through flour as you would with the traditional recipe.

2 chicken breasts (boneless here), halved crosswise

3 tablespoons olive oil

1 large red bell pepper, chopped

1 onion, chopped

3 garlic cloves, finely chopped

3/4 cup dry white wine

1 ( 28-ounce) can diced tomatoes with juice

3/4 cup reduced-sodium chicken broth

a handful of black olives, chopped

coursely chopped mushrooms (i had creminis)

1 1/2 teaspoons dried oregano leaves

basil/salt/pepper to taste

In a large heavy saute pan, heat the oil. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Add mushrooms and saute 1 minute. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, olives and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through.

Serve over warm pasta (I had linguine in the pantry). Serves 2, but enough sauce for 4.