When I make chicken fajitas for the family, I cook the vegetables and chicken at the very last minute. Maybe it’s not the sizzling skillet served table side but close enough. When I have a crowd to feed, I really want to have the dirty work finished way, way in advance. Here’s how I do it and still have super-moist yummy chicken.
1. Day before (early): Make marinade, Cut up onions and peppers, Marinate chicken for 3 hours.
2. Day before (later): Cook vegetables, Cook Chicken Breasts, Cool then refrigerate together, in a large pan, covered tightly overnight.
3. Day of party early: Slice chicken, mix with vegetables in large Pyrex dish or roasting pan and cover tightly with foil. Wrap flour tortillas with foil and set aside. Get condiments ready.
4. Party time: One hour before serving place Pyrex dish with chicken (still covered tightly) in 325 degree oven for 45 minutes then put the foil wrapped flour tortillas in the over as well to warm through…about 15 minutes.