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In a plastic sealable bag, combine olive oil, balsamic, cilantro, cumin and chicken breasts. Marinate 30 minutes. If using wooden skewers, soak in water 20 minutes. Preheat grill to medium-high. Assemble skewers by threading chicken, onion, peppers and tortillas in desired quantities. Grill until chicken reaches an internal temperature of 165 degrees. Remove from heat. in a small bowl, combine sour cream and agrodolce and top with cilantro. Serve with skewers and lime wedges.
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