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Southwest Chicken Breasts




Source of Recipe


Marla


Recipe Introduction


To transform this dish into a salad, slice the chicken breasts and arrange them on plates lined with shredded lettuce. Top with the avocado mixture for a chunky dressing and add some shredded Monterey Jack cheese



List of Ingredients




Southwest Chicken Breasts


• 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 small skinless, boneless chicken breast halves (about 1-1/4 pounds total)
• 2 medium avocados, pitted, peeled, and chopped
• 1 medium tomato, chopped
• 1 clove garlic, minced
• 2 tablespoons finely chopped seeded green chili peppers (jalapeno, serrano, Anaheim)
• 2 medium green onions, finely chopped
• 1 tablespoon snipped fresh cilantro
• 1 tablespoon honey
• 6 fresh lettuce leaves (optional)
• 1 tablespoon lemon juice



Recipe



1. For marinade, combine wine, oil, tarragon, and salt. Place chicken in plastic bag set into a shallow dish. Add marinade; seal bag. Turn chicken to coat well. Chill for 2 to 24 hours, turning bag occasionally.

2. Meanwhile, combine avocados, tomato, garlic, chili peppers, onions, cilantro, honey, and lemon juice. Toss well to mix. Cover and chill up to 2 hours.

3. Remove chicken from bag, reserving marinade. Grill chicken on an uncovered grill directly over medium coals for 5 minutes. Turn chicken and brush with marinade; grill for 7 to 10 minutes more or until chicken is tender and no longer pink. Serve with avocado mixture and, if desired, lettuce leaves. Makes 6 servings.

To grill by indirect heat: Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place chicken on grill over drip pan. Cover and grill for 15 to 18 minutes or until chicken is tender and no longer pink, brushing with marinade up to the last 5 minutes of grilling.

6 Servings