CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Grains |
|
Chronicle, Poultry |
4 |
Servings |
INGREDIENTS
1 |
T |
Cumin |
1/2 |
c |
Fresh lime juice |
2 |
T |
Olive oil |
2 |
|
Garlic, chopped |
|
|
Salt/freshly ground pepper |
4 |
|
6-ozboneless skinless |
|
|
Chicken breasts |
|
|
Relish |
|
|
RELISH |
3 |
|
Ears corn in the husks |
1 |
t |
Olive oil |
1/2 |
c |
Cilantro, chopped plus sprigs |
|
|
For garnish |
2 |
c |
Cooked black beans, drained |
|
|
Salt/freshly ground pepper |
INSTRUCTIONS
In a small bowl, combine cumin, lime juice, oil, garlic, salt and
pepper. Place chicken in a large bowl. Pour marinade over chicken, mix
well, cover and marinate in regrigerator 1 hour. Grill chicken breasts
over mesquite chips until fully cooked but not dry. To serve, place
relish in center of each of 4 plates. Slice chicken breasts at an
angle and arrange slices around the relish on each plate. Garnish with
cilantro sprigs. RELISH: Roast corn in the husks on hot grill, turning
occasionally, until tender, about 15 minutes. Remove from grill and
set aside until cool enough to handle. Remove husks and cut kernels
from cobs (you should have 2 cups). Heat oil in skillet. Add corn and
chopped cilantro; saute 1 minute. Stir in beans. Season with salt and
pepper to taste. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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