| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | 1994 dccc, Finalist, Poultry | 4 | Servings | |
INGREDIENTS
| 4 | Breasts, chicken halves | |
| broiler/fryer halves | ||
| boned skinned | ||
| 1/4 | c | Juice, lime |
| 2 | T | Sherry |
| 2 | T | Oil, olive light |
| 1/2 | t | Oregano |
| 1/2 | t | Garlic salt |
| 1 | Tomato, peeled seeded | |
| chopped | ||
| 1 | Onion, green sliced | |
| 1/4 | c | Olives, black sliced |
| 3 | T | Marinade |
| reserved from above | ||
| 1 | T | Chili, Jalapeno seeded |
| chopped | ||
| 1 | T | Cilantro, chopped |
| 1 | T | Mint, chopped |
| 1 | T | Almonds, slivered |
| 1/4 | t | Salt |
| 1/4 | t | Pepper |
| Avocado, sliced | ||
| Tortilla chips |
INSTRUCTIONS
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 File: ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/94-dccc.zip
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