KITCHENAID KPFP850 - Manual (Page 71)

69
F
OOD
P
ROCESSOR
R
ECIPES
2 cloves garlic
1 jalapeno pepper, cut into
quarters and seeded
1 ( 1 ⁄
2
-inch) strip lime peel,
if desired
1 ⁄
4
cup fresh lime juice
2 tablespoons vegetable oil
teaspoons chili powder
1 package (1 1 ⁄
4
lb) boneless
skinless chicken breast halves,
frozen for 1 to 1
1 ⁄
2
hours
1 medium red bell pepper, cut
into halves lengthwise
and seeded
1 medium green bell pepper,
cut into halves lengthwise
and seeded
1 large onion, cut into
halves lengthwise
6 (7 to 9-inch) flour tortillas,
heated according to package
Sour cream, if desired
Position multipurpose blade in work bowl. With processor running, add garlic, jalapeno,
and lime peel, if desired, through small feed tube. Process until finely chopped, about 5
seconds. Add lime juice, oil, and chili powder. Process until mixed, about 5 seconds.
Exchange multipurpose blade for 4 mm slicing disc in work bowl. Add chicken. Process to
slice. Remove to shallow dish or large resealable food storage plastic bag; coat chicken
with marinade. Refrigerate for 1 hour.
Meanwhile, wash processor. Position 4 mm slicing disc in work bowl. Add bell peppers and
onion. Process to slice.
Heat large skillet over medium-high heat. Add chicken mixture. Cook 3 to 6 minutes, or
until chicken is no longer pink, stirring occasionally. With slotted spoon, remove from skillet
and keep warm. Add peppers and onions to juices in skillet. Cook 3 to 4 minutes, or until
crisp-tender, stirring occasionally. Serve chicken and vegetables in tortillas. Top with sour
cream, if desired.
Yield: 6 servings.
Per Serving: About 360 cal, 25 g pro, 34 g carb, 14 g total fat, 3 g sat fat, 55 mg chol,
290 mg sod.
CHICKEN FAJITAS
1–1 1 ⁄
2