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1 1/2 lbs boneless chicken breast
1/3 cup dry sherry
2 garlic cloves
1 tablespoon chili powder
2 jalapeno peppers
2 teaspoons ground cumin
1/2 cup olive oil
1. Slice the chicken breast into long, 1/2-inch-wide strips.
2. To make a marinade, drop the garlic cloves and jalapeno peppers through the feed tube of a food processor, with the chopping blade in place and the motor running, until chopped finely (10 seconds or so). Add the remaining ingredients and process until smooth (about another 10 seconds.)
3. Pour marinade over chicken and let marinate for 2 hours at room temperature or overnight in the refrigerator, turning occasionally.
4. Preheat the oven broiler. Drain the chicken, reserving the marinade.
5. Arrange the chicken on a rack on a broiler tray ; broil 3 inches from the heat source for 5 minutes. Turn, baste with marinade, and broil for another five minutes.
6. Serve with warmed tortillas, shredded lettuce, shredded cheese, chopped tomatoes, and Salsa Verde.
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