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SOUTHWESTCHICKENBREASTS
Thispopularrecipecanalsobeagrilledchickensalad!
Slicechickenintosmallstripsandplacethemontop
ofshreddedlettucewithavocadodressingandtopwith
cheese!Makes 6 servings.
Ingredients
1/4 cup dry white wine
2 tablespoons olive oil or cooking oil
2 teaspoons snipped fresh tarragon or 1/4
teaspoon dried tarragon, crushed
1/4 teaspoon salt
6 skinless, boneless chicken breast halves
2 avocados, pitted, peeled and chopped
1 tomato, chopped
1 clove garlic, minced
2 tablespoons finely chopped seeded
green chili peppers of your choice
2 green onions, finely chopped
1 tablespoon snipped fresh cilantro
1 tablespoon honey
1 tablespoon lemon juice
Preparing the Chicken
Combine wine, oil, tarragon and salt. Rinse chicken
and dry with paper towels. Place chicken in plastic
bag and into shallow dishithen add marinade and
seal bag. Rotate chicken to coat well and chill up to 24
hours, turning bag occasionally.
Preparing the Avocado Dressing
Combine avocados, tomato, garlic, chili peppers,
onions, cilantro, honey and lemon juice. Toss welt
then cover and chill up to 2 hours.
Grilling the Chicken
Remove the chicken from plastic bag and reserve the
marinade. Grill chicken directly over medium heat with
lid up for 5 minutes. Turn chicken and brush with
marinade, then grill for 5-10 minutes more or until
chicken is no longer pink. Serve with side of avocado
dressing.
BARBECUEDCHICKEN
Another backyard favorite, this recipe includes an
easy to make, sweet and spicy sauce.
Makes 4 servings.
Ingredients
1/2 cup ketchup
1/4 cup orange marmalade
1 tablespoon vinegar
1/2 teaspoon celery seed
1/2 teaspoon chili powder
1/4 to 1/2 teaspoon bottled hot pepper sauce
1 2 1/2 to 3 pound broiler-fryer chicken, pre-cut
Preparing the Sauce
Combine ketchup, marmalade, vinegar, celery seed,
chili powder and hot pepper sauce in a cooking pan,
and cook directly over a low to medium heat. Leave
the cooked sauce in the pan and remove from heat
until chicken is prepared.
Preparing the Chicken
Wash chicken and dry with paper towels. Turn
outside burners on medium and place pre-cut
chicken pieces (bone side down) in center of grill.
Close lid and cook indirectly for 1 hour or until
chicken is no longer pink. Brush occasionally with
sauce. Remove chicken from grill once cooked, then
place cooking pan with sauce into center of grill and
reheat. Pour warmed sauce over chicken and serve.
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