Chicken Fajitas

4 boneless chicken breasts, thinly sliced *see note*
1/2 cup Jardine's Fajita Marinade
1 green pepper, sliced in thin strips
1 onion, sliced in thin strips

Placed chicken strips, green pepper and onion in a bowl, and coat evenly with marinade. Cover, then marinate in refrigerator for a minimum of one hour, longer for more flavor.

Add 2 tablespoons of oil to a large heated cast iron skillet or cast iron fajita pan. Add chicken, pepper and onion. Cook until the juices of chicken run clear, about 15 minutes. Stir often to prevent sticking.

Serve with warm flour tortillas and your favorite D.L. Jardine's salsa, sour cream, quacamole and shredded cheese.

*note* if you are grilling the chicken, leave breasts whole and marinate, grill for 15 minutes or until juices run clear, then slice into strips.