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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
2
2
1/4
6
2
1
1
2
2
1
1
1
cup dry white wine
tablespoons olive oil or cooking oil
teaspoons snipped fresh tarragon or 1/4
teaspoon dried tarragon, crushed
teaspoon salt
skinless, boneless chicken breast halves
avocados, pitted, peeled and chopped
tomato, chopped
clove garlic, minced
tablespoons finely chopped seeded
green chili peppers of your choice
green onions, finely chopped
tablespoon snipped fresh cilantro
tablespoon honey
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 hen 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, gadic, 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 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 burners on medium and place pre-cut
chicken pieces (bone side down) in center of grill.
Close lid and cook indirectlyfor 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 Sauceover chicken
and serve:
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