Fajita Pitas

This is an everyday type of recipe. It's just another way to do fajita's, but we really have liked it!

6 boneless skinless chicken breast halves
1 large onion, sliced
1 large green pepper, thinly sliced
1 tbsp. oil
2 cups shredded Mexican cheese blend or cheddar cheese
8 pita breads, halved
Sauce:
1 medium onion, finely chopped
1 medium tomato, finely chopped
1/2 jalapeno, finely chopped
1 tbsp. minced fresh cilantro (I always add more!)
1 tbsp. oil
Guacamole and sour cream, optional
also, this recipe doesn't call for any seasoning, but I always add salt, pepper, and cumin. But you can do whatever sounds good to you!

Grill Chicken, covered, over medium heat for 16-20 minutes (we don't have a grill, so I cook it in pan with a little oil and salt and pepper). Cut into strips. In a skillet, saute onion and green pepper in oil. Add chicken and cheese. Stuff into pita halves; place on an ungreased baking sheet. Bake at 325 for 10 minutes or until cheese is melted. Meanwhile, for sauce, combine the onion, tomato, jalapeno, cilantro and oil in a bowl; mix well. Serve sauce and sour cream or guacamole if desired with pitas.