Lime Salsa Chicken

* Exported from MasterCook *

LIME SALSA CHICKEN

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CHICKEN-----
4 each Breasts, chicken, halves -- - broiler/fryer, hal
boned -- skinned
-----MARINADE-----
1/4 cup Juice -- lime
2 tablespoons Sherry
2 tablespoons Oil, olive -- light
1/2 teaspoon Oregano
1/2 teaspoon Garlic salt
-----SALSA-----
1 medium Tomato, peeled, seeded -- - chopped
1 large Onion, green -- sliced
1/4 cup Olives, black -- sliced
3 tablespoons Marinade -- - reserved from abov
1 tablespoon Chili, Jalapeno, seeded -- - chopped
1 tablespoon Cilantro -- chopped
1 tablespoon Mint -- chopped
1 tablespoon Almonds -- slivered
1/4 teaspoon Salt
1/4 teaspoon 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

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