In a large saucepan, place chicken, onion, lemon, and pepper. Cover with water. Bring to a boil; reduce heat and simmer, covered, 30 to 40 minutes or until chicken is tender. Reserve 2 Tsp broth. Drain chicken breasts and cool. Remove and discard skin and bones. Cut chicken into narrow strips.

In a small bowl, stir together orange juice, reserved broth, garlic, chili powder, oregano, and salt. Coat chicken pieces with mixture. Cover and let marinate in the refrigerator at least 2 hours [overnight is fine, too].

Heat oil in skillet over medium heat. Add chicken and cook about 5 minutes or until heated through, turning as needed.

Serve in warm flour tortillas with any or all of the following accompaniments: Fresh chopped tomatoes; sliced onions; guacamole; salsa; refried beans; grated cheese.

AT986@Freenet.Carleton.Ca

(Ward Tomlinson)