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1. In a small bowl, whisk together olive oil,
lime juice, garlic, chili powder, cumin,
oregano, salt, cayenne and cilantro. Set
aside.
2. Slice the chicken breasts long ways into 2
even slices and firmly pound the chicken using
the smooth side of a meat tenderizer to make an
even thickness of about ¼”. Can also use
chicken tenderloins if no chicken breasts.
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3. Place the chicken into a large freezer bag
and pour the marinade over the top, making sure
to completely coat the chicken. Allow chicken
to marinate for a minimum of one hour to
overnight. Leave a bit of marinade in the bag
for later.
4. Once the chicken has marinated, evenly place
6 bell pepper slices in the middle of the
chicken cutlet, roll up and secure with a
toothpick. Repeat step until all have been
rolled up and placed with the seam side down in
a prepared baking dish.
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