Chicken Fajita Sandwiches

Here is an a new twist for an old favorite and an alternative for the traditional grilled hamburgers.  Great for a summer barbecue or a tailgate party.
 

Place chicken breasts between sheets of heavy duty plastic wrap and lay on a solid, stable surface. (Two pieces of meat at a time works well.)  Pound with mallet and flatten to about 1/2 inch.  Place breasts in flat glass or plastic container in one layer or place in a plastic bag with "ziploc" and lay flat on a large plate.  Combine lime juice, oil, and spices in glass bowl or measuring cup.  Stir well and pour over breasts.  Turn breasts over once to coat both sides.  Cover dish or close plastic bag tightly.  Marinate in refrigerator for at least 2 hours, longer is better.  Turn chicken breasts over in marinade occasionally in container, or if you use a plastic bag, flip the bag over.

Remove from bag and place on hot grill.  Cook five minutes on each side.  Do not over cook to keep moist inside.  The internal temperature should be about 155 to 160°.

Lightly toast cut surface of hamburger buns on grill.  Serve on buns spread with mayonnaise with sliced tomatoes, avocado, onion and lettuce leaves and Corn Salsa, California Style on the side.
 

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© 2006
Carleta S. Vineys