>From the Basic Recipes website...
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Yucatan Chicken with Peach-Avocado Salsa
6 Boneless skinless chicken
1 tablespoon (plus 1 tsp) of garlic pepper
1 Orange, juice of
1 Lime, juice of
2 tablespoons of Olive Oil
1 teaspoon of dried Oregano leaves
Lime Slices
PEACH AVOCADO SALSA
1 Each; peeled, pitted and peach, avocado
1 Tomato peeled; seeded and diced
1/4 cup of diced peeled jicama
3 tablespoons of chopped red onion
2 tablespoons of fresh Cilantro
1/4 teaspoon of crushed red pepper flakes
3 tablespoons of fresh lime juice
2 teaspoons of Olive oil
This recipe was the Grand-prize winner in the 1997 National Chicken Cooking
Contest. It is by Hannah Smith of Santa Rosa, California. Place chicken in
shallow glass dish; rub all sides with garlic pepper seasoning. Pour juices
over chicken; drizzle with oil. Crush oregano with fingers and sprinkle over
chicken. Cover and refrigerate 30 minutes, turning once. Remove chicken from
marinade and place in large, nonstick skillet over medium heat. Sauté, turning,
12 minutes or until lightly browned and a fork can be inserted with ease. Serve
topped with Salsa; garnish with lime slices. Peach-Avocado Salsa: Mix peach,
avocado, tomato, jicama, red onion and cilantro in medium bowl. Whisk together
pepper flakes, lime juice and oil in small bowl. Pour into peach-avocado
mixture, stirring gently.
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~~~***Rhonda G in Missouri***~~~Visit Your Group | Yahoo! Groups Terms of Use |
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