Chicken Fajitas With Cilantro-Walnut Pesto Make a variety of condiments like Guacamole, Tofu Sour Cream, Three-Pepper Salsa and Roasted Corn-Chipolte Salsa to give this succulent dish a traditional and tasty flavor. To give your family a choice, try replacing the chicken with duck breasts, swordfish, tuna or grilled seasonal vegetables. Makes 4 servings.
	Ingredients: 4 boneless, skinless chicken breasts, pounded thin (about 1 1/2 pounds) 2 yellow bell peppers, thinly sliced crosswise 1 tablespoon Ancho Chili Dry Rub or a mix of salt, freshly ground pepper and chili powder 4 teaspoons Cilantro-Walnut Pesto Sea salt and freshly ground black pepper 2 tablespoons olive oil 6 slices Bermuda onion Four 8-inch whole wheat flour tortillas, warmed 2 red bell peppers, thinly sliced crosswise 1 lime, cut into 4 wedges
	Instructions: 1. In a mixing bowl, rub the chicken with the Ancho Rub and olive oil and let sit in the refrigerator from 2 to 24 hours. 2. On an outdoor grill or in nonstick grill pan, cook the chicken over medium heat for 3 to 4 minutes on each side. Grill the onion and bell peppers for 3 to 4 minutes, tossing frequently. 3. Preheat the oven to 350°F. Heat the tortillas for 2 to 3 minutes or in the microwave for 30 seconds. Spread one teaspoon of the pesto over each cooked chicken breast and slice. Season with salt and pepper to taste. Place one sliced breast on each warm plate to serve. Add equal amounts of the onion and peppers on top. Serve with one warmed folded flour tortilla and a lime wedge, with a damp towel over the top to keep the tortilla moist.

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