Lime salsa chicken
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Lime salsa chicken
  Lime    Salsa    Chicken    Poultry  
Last updated 6/12/2012 1:27:28 AM. Recipe ID 62388. Report a problem with this recipe.
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      Title: Lime salsa chicken
 Categories: Poultry, Finalist
      Yield: 4 Servings
 
MMMMM--------------------------CHICKEN-------------------------------
      4 ea Breasts, chicken, halves,
           -- broiler/fryer, halves,
           -- boned, skinned

MMMMM--------------------------MARINADE-------------------------------
    1/4 c  Juice, lime
      2 tb Sherry
      2 tb Oil, olive, light
    1/2 ts Oregano
    1/2 ts Garlic salt

MMMMM---------------------------SALSA--------------------------------
      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

MMMMM--------------------------GARNISH-------------------------------
           Avocado, sliced
           Tortilla chips
 
  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
  




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Recipe ID 62388 (Apr 03, 2005)

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