SOUTHWEST CHICKEN BREASTS
This popular recipe can also be a grilled chicken salad!
Slice chicken into small strips and place them on top of
shredded lettuce with avocado dressing and top with
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 pep-
pers 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 dish – then 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 well then cover and
chill up to 2 hours.
Grilling the Chicken
Remove the chicken from plastic bag and reserve the mari-
nade. 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.
BARBECUED CHICKEN
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 burn-
ers 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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