Chicken Al Carbon With Cilantro Salsa

INGREDIENTS

INSTRUCTIONS

Note: See the "Spicy Citrus Marinade" and "Orange Cilantro Salsa"
recipes which are included in this collection.  Wash the chicken
breasts and place in a large stainless steel or  plastic container.
Pour on the marinade, cover and refrigerate at  least 6 hours, or
overnight. Preheat the grill or broiler until very  hot. Grill the
chicken breasts, skin side down on the grill, or skin  side up in the
broiler, 2 to 3 minutes. Then turn and cook the other  side. Keep
turning the chicken every minute or two to avoid  blackening or
sticking; total cooking time is 10 to 12 minutes for  small breasts and
18 to 20 minutes for larger breasts. (We always  cook chicken breasts
with the skin on for flavor. For skinless  chicken, we just remove it
before serving.) Serve hot on top of red  rice and black beans. Top
with the Orange Cilantro Salsa. This recipe  yields 6 servings.  Recipe
Source: TOO HOT TAMALES with Susan Feniger and Mary Sue  Milliken From
the TV FOOD NETWORK - (Show # TH-6149 broadcast  08-26-1996) Downloaded
from their Web-Site - http://www.foodtv.com  Formatted for MasterCook
by MR MAD, aka Joe Comiskey -  jpmd44a@prodigy.com  08-30-1996  Recipe
by: Susan Feniger and Mary Sue Milliken  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 117
Calories From Fat: 26
Total Fat: 2.8g
Cholesterol: 48.7mg
Sodium: 470.2mg
Potassium: 267mg
Carbohydrates: <1g
Fiber: 0g
Sugar: <1g
Protein: 20.6g