Lime salsa chicken

Yield: 4 Servings MMM

Ingredients:

4 ea Breasts

Instructions:

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 Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries Inc. : Georgetown Delaware 19947-9622