| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Poultry, 1994 dccc, Finalist |
4 |
Servings |
INGREDIENTS
| 4 |
|
Breasts, chicken, halves, broiler/fryer, halves, boned, skinned |
| 1/4 |
c |
Juice, lime |
| 2 |
tb |
Sherry |
| 2 |
tb |
Oil, olive, light |
| 1/2 |
ts |
Oregano |
| 1/2 |
ts |
Garlic salt |
| 1 |
md |
Tomato, peeled, seeded, chopped |
| 1 |
lg |
Onion, green, sliced |
| 1/4 |
c |
Olives, black, sliced |
| 3 |
tb |
Marinade reserved from above |
| 1 |
tb |
Chili, Jalapeno, seeded, chopped |
| 1 |
tb |
Cilantro, chopped |
| 1 |
tb |
Mint, chopped |
| 1 |
tb |
Almonds, slivered |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
|
|
Avocado, sliced |
|
|
Tortilla chips |
INSTRUCTIONS
CHICKEN
MARINADE
SALSA
GARNISH
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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