Grilled Chicken Breasts With Corn Salsa

It’s said people today will not settle for a no-nonsense approach to discipleship. Maybe the church has failed because don’t trust our Lord’s words and don’t talk this way enough. Maybe this is what people really want. It is not some superficial religion with emotional ecstasy or countless man-made rules or trite worship. Where is the fulfillment in more of the world with an outward veneer of religion? The world can provide that better than us. That does not meet the human soul in its desperate condition for true satisfaction that only comes from a confrontation with the living God.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats		April 1995	1	Servings

INGREDIENTS

1 1/4	c	Frozen corn kernels, thawed
1/4	c	Chopped red onion
1/4	c	Chopped red bell pepper
1/4	c	Chopped fresh cilantro
1 1/2	T	Fresh lime juice
2	t	Chopped seeded jalapeno
		chili
1/2	c	Dark beer
1	T	Low-sodium soy sauce
1	T	Chopped fresh cilantro
2	t	Chopped seeded jalapeno
		chili
2	t	Fresh lime juice
4		Skinless boneless chicken
		breast halves

INSTRUCTIONS

For Salsa:  Combine all ingredients in bowl. Season with salt and
pepper. (Can be  made 4 hours ahead. Cover and chill.)  For Chicken:
Combine first 5 ingredients in medium bowl. Add chicken and turn to
coat. Cover and refrigerate at least 1 hour or up to 4 hours.  Preheat
barbecue (medium-high heat) or preheat broiler. Drain chicken.  Season
with salt and pepper. Grill or broil chicken until just cooked
through, about 4 minutes per side. Cut chicken into thin diagonal
slices. Arrange chicken on plates. Top with salsa and serve.  Bon
Appetit April 1995  Converted by MC_Buster.  Per serving: 729 Calories
(kcal); 8g Total Fat; (9% calories from  fat); 117g Protein; 50g
Carbohydrate; 274mg Cholesterol; 917mg Sodium  Food Exchanges: 3
Grain(Starch); 15 Lean Meat; 1/2 Vegetable; 0  Fruit; 0 Fat; 0 Other
Carbohydrates  Converted by MM_Buster v2.0n.

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