Recipe - Grilled Chicken-Potato Salad

2 tablespoon Lemon juice
One half teaspoon Driedleaf oregano
One fourth teaspoon Paprika
1 pound Chicken pieces, skinned,
boned
2 tablespoon Canola oil
One fourth cup Onion, chopped
1 Clove garlic, chopped
1 Green chile, chopped
1 Tomato, chopped
3 ounce Mozzarella cheese, thinly
cut or sliced up
1 tablespoon Cilantro, chopped

Mix lemon juice, oregano and paprika. Pour over chicken; turn pieces,
refrigerate 1 hour or more. Heat oil, saute onion and garlic; add chiles
and tomatoes. Broil chicken pieces, remove; place cheese on top. Spoon
chile mixture on top. Return to broiler, heat until cheese melts. Sprinkle
with chopped cilantro. Serve at once. Makes 4 servings.

Helen V, Fisher, Cookbook for the 90s. Typos by Brenda Adams
adamsfmle@sprintmail.com
Recipe by: Helen V. Fisher, Cookbook for the 90s

Posted to MCRecipe Digest V1 #376, by Brenda Adams
adamsfmle@sprintmail.com on Fri, 17 Jan 1997.