| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Mexican, Main dish, Poultry |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Boneless chicken breast |
| 2 |
x |
Garlic cloves |
| 2 |
x |
Jalapeno peppers |
| 1/2 |
c |
Olive Oil |
| 1/3 |
c |
Dry Sherry |
| 1 |
tb |
Chili Powder |
| 2 |
ts |
Ground cumin |
INSTRUCTIONS
Slice the chicken breast into long 1/2 inch wide strips. To make a
marinade, drop the garlic cloves and jalapeno peppers through the feed tube
of a food processor with the chopping blade in place and the motor running
until chopped finely (10 seconds or so).
Add the remaining ingredients and process until smooth (about another 10
seconds.) Pour the marinade over the chicken and let marinate for 2 hours
at room temperature or overnight in the refrigerator, turning occasionally.
Preheat the oven broiler. Drain the chicken, reserving the marinade.
Arrange the chicken on a rack on a broiler tray and broil 3 inches from the
heat source for 5 minutes; turn, baste with marinade, and broil for another
five minutes. Serve with warmed tortillas, shredded lettuce, shredded
cheese, chopped tomatoes and salsa verde. Source: Pleasures of Cooking
magazine, Jan/Feb 1987, p. 11.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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