Today's recipe is our final installment of holiday specialties from the American Southwest, before we hop over to another continent and offer you a few holiday specialties from Russia.

Over the past week you have received the full fare of a holiday meal from the American Southwest. The Cook & Kitchen Staff have offered a bread, salad, soup, cookie-dessert, sauces for appetizers and now the main course of a Southwestern-style meal. Don't worry if you missed a few recipes, we'll continue to update the Archives at Recipe-a-Day. Com, daily.

Lightly pound chicken breasts until thin, to prepare for cooking. In a bowl, combine olive oil, lime juice, garlic, salt and pepper. Add chicken breasts and marinate at room temperature for at least 1-hour, turning after 30-minutes to coat both sides. However, the flavor is best presented by marinating refrigerated chicken breasts overnight, and turning occasionally to flavor and coat both sides.

In a large skillet melt butter and olive oil at moderate to high heat. Add onions with the red and green bell peppers, sauté for 2 to 3-minutes until the vegetables are crisp-tender. Remove from heat and set aside.

Drain chicken breasts from marinade and discard the marinade. Grill chicken breasts over hot coals for 5-minutes per side. Slice diagonally and add to vegetable mixture. Heat the mixture thoroughly and fill warmed tortillas with the prepared fajita mixture. Add sour cream, guacamole and shredded cheddar cheese, or other desired condiments, roll and serve immediately.

Option: You can pan-fry your marinated chicken breasts quickly at medium-high heat in a bit of olive oil or butter if grilling is not convenient. However, grilled chicken adds the unique flavor and texture to your Chicken Fajitas.

Happy Cooking from The Cook & Kitchen Staff at http://www. Recipe-a-day. Com