Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------------CHICKEN-------------------------------
4 ea Breasts, chicken, halves,
-- broiler/fryer, halves,
-- boned, skinned

--------------------------MARINADE-------------------------------
1/4 c Juice, lime
2 tb Sherry
2 tb Oil, olive, light
1/2 ts Oregano
1/2 ts Garlic salt

---------------------------SALSA--------------------------------
1 md Tomato, peeled, seeded,
-- chopped
1 lg Onion, green, sliced
1/4 c Olives, black, sliced
3 tb Marinade
-- reserved from above
1 tb Chili, Jalapeno, seeded,
-- chopped
1 tb Cilantro, chopped
1 tb Mint, chopped
1 tb Almonds, slivered
1/4 ts Salt
1/4 ts Pepper

--------------------------GARNISH-------------------------------
Avocado, sliced
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

Browse by categories