Recipe - Lime Salsa Chicken

CHICKEN
4 Breasts, chicken, halves,
broiler/fryer, halves,
boned, skinned

MARINADE
One fourth cup Juice, lime
2 tablespoon Sherry
2 tablespoon Oil, olive, light
One half teaspoon Oregano
One half teaspoon Garlic salt

SALSA
1 md Tomato, peeled, seeded,
chopped
1 lg Onion, green, cut or sliced up
One fourth cup Olives, black, cut or sliced up
3 tablespoon Marinade
reserved from above
1 tablespoon Chili, Jalapeno, seeded,
chopped
1 tablespoon Cilantro, chopped
1 tablespoon Mint, chopped
1 tablespoon Almonds, slivered
One fourth teaspoon Salt
One fourth teaspoon Pepper

GARNISH
Avocado, cut or sliced up
Tortilla chips

Marinade:
=========

In a large bowl or resealable plastic bag, make the marinade by
mixing together the lime juice, sherry, oil, oregano, and garlic salt.

Remove three tablespoons of marinade; set aside.

Add chicken to the remaining marinade, turning to coat. Marinate
in refrigerator for 1 hour.

Chicken:
========

Remove the chicken from the marinade; reserve marinade.

In a small saucepan, place the reserved marinade; heat to boiling
and boil for 1 minute.

Place the chicken on grill with rack about 8 inches from heat
source. Brush the heated marinade over chicken. Grill, turning and
basting frequently with marinade, about 16 20 minutes, or until
chicken is fork tender.

Arrange chicken on the platter. Serve with salsa. Garnish with
avocado slices and tortilla chips.

Salsa:
======

In a bowl, mix all of the ingredients well, and chill for an hour
or more before serving.

Cook: M. Lynne Armstrong, Wilmington, Delaware

Source: "Chicken Cookery" 1994 Delmarva Chicken Cooking Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 199479622

File: ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/94dccc.zip