| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Vegetables | Tex-Mex | Poultry, Tex-mex | 8 | Servings |
INGREDIENTS
| Black Bean Relish; * | ||
| 8 | Chicken Breast Halves; ** | |
| 1/4 | c | Vegetable Oil |
| 2 | tb | Lime Juice |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 2 | Cloves Garlic;Finely Chopped | |
| 1/2 | c | Onion; Chopped, 1 Medium |
| 14 | oz | Artichoke Hearts; *** |
INSTRUCTIONS
* See Sowest 2 for recipe. ** Chicken Breast Halves should be boneless and skinless. *** There should be 1 can (14 oz) of Artichoke hearts, drained and cut ~------------------------------------------------------------------------- Prepare Black Bean Relish and set aside. Place the chicken breasts in a shallow glass or plastic dish. Mix remaining ingredients except the artichoke hearts; pour over the chicken. Cover and refrigerate for 1 hour. Set oven control to broil. Remove chicken from the marinade. Place chicken on a greased broiler pan (with out the rack); brush with the marinade. Broil chicken with the tops about 4 inches from the heat until light brown, about 10 minutes. Turn chicken over and brush with the marinade. Arrange the artichoke hearts around the chicken. Broil until chicken is done, about 8 to 11 minutes longer. Serve with Black Bean Relish. Miscellaneous recipes from the collection of Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
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