| 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
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”