Ingredients

• 6 lbs boneless skinless chicken breasts pounded thin
• 6 cloves garlic minced
• 1/4 cup olive oil
• 1 can of Chipotle peppers whizzed up with sauce
• 1/4 cup chili powder
• 2 T cumin
• 1 T oregano or Italian seasoning
• 1 T salt
• 1 T black pepper

Directions

1. Combine chicken garlic, olive oil, adobo sauce and seasoning in a large bowl (or ziplock bag), cover with plastic wrap. Refrigerate for 30 minutes or up to 2 days.

2. Preheat about 1 tablespoon oil in a large pan over medium-high heat. Add the chicken to the pan and cook, turning occasionally, until completely cooked through, about 6-7 minutes per side.

3. Remove the chicken on top large cutting board and allow to rest for at least 5-10 minutes then Slice or chop. Serve in a burrito, in a salad, or on its own!

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