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
2teaspoons snipped fresh tarragon or 1/4 teaspoon dded tarragon, crushed
1/4 teaspoon salt
6skinless, boneless chicken breast halves
2 avocados, pitted, peeled and chopped
1tomato, chopped
1clove garlic, minced
2tablespoons finely chopped seeded green chili peppers of your choice
2green 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 pat dry with paper towels. Place chicken in plastic bag, add marinade and seal bag. Rotate chicken to coat well. Place sealed bag into a shallow dish 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 marinade. Grill chicken directly over MEDIUM heat with lid up for 5 minutes. Turn chicken and brush with marinade, then grill for
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
1tablespoon vinegar 1/2 teaspoon celeryseed 1/2 teaspoon chili powder
1/4 to 1/2 teaspoon bottled hot pepper sauce
12 1/2 to 3 pound
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 pat dry with paper towels. Turn outside burners on MEDIUM and place
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