| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Poultry, Chronicle |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Cumin |
| 1/2 |
c |
Fresh lime juice |
| 2 |
tb |
Olive oil |
| 2 |
cl |
Garlic, chopped |
|
|
Salt/freshly ground pepper |
| 4 |
|
(6-oz)boneless, skinless |
|
|
Chicken breasts |
|
|
Relish |
|
|
RELISH |
| 3 |
|
Ears corn in the husks |
| 1 |
ts |
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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