Lime salsa chicken

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





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

Similar recipes