Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 4 eaches | Breasts, chicken, halves, broiler/fryer, halves, |
| ¼ cup | Juice, lime |
| 2 tablespoons | Sherry |
| 2 tablespoons | Oil, olive, light |
| 1 medium | Tomato, peeled, seeded, chopped |
| 1 large | Onion, green, sliced |
| ¼ cup | Olives, black, sliced |
| 3 tablespoons | Marinade, reserved above |
| 1 tablespoon | Chili, Jalapeno, seeded, |
| \N \N | Avocado, sliced boned, skinned |
| ½ teaspoon | Oregano |
| ½ teaspoon | Garlic salt chopped |
| 1 tablespoon | Cilantro, chopped |
| 1 tablespoon | Mint, chopped |
| 1 tablespoon | Almonds, slivered |
| ¼ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| \N \N | Tortilla chips |
CHICKEN
MARINADE
SALSA
GARNISH
Marinade: =========
In a large bowl or resealable plastic bag, make the marinade by mixing together the lime juice, sherry, oil, oregano, and garlic salt.
Remove three tablespoons of marinade; set aside.
Add chicken to the remaining marinade, turning to coat.
Marinate in refrigerator for 1 hour.
Chicken: ========
Remove the chicken from the marinade; reserve marinade.
In a small saucepan, place the reserved marinade; heat to boiling and boil for 1 minute.
Place the chicken on grill with rack about 8 inches from heat source. Brush the heated marinade over chicken. Grill, turning and basting frequently with marinade, about 16 - 20 minutes, or until chicken is fork tender.
Arrange chicken on the platter. Serve with salsa. Garnish with avocado slices and tortilla chips.
Salsa: ======
In a bowl, mix all of the ingredients well, and chill for an hour or more before serving.
Cook: M. Lynne Armstrong, Wilmington, Delaware Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622 From: Rob Stewart Date: 09-08-94