Recipe - Marinated Chicken With Salsa

4 Skinless, boneless chicken
breast halves
1 teaspoon Grated lime or lemon zest
2 tablespoon Fresh lime or lemon juice
Salt and dried red pepper
flakes
4 Navel oranges,; scrubbed
clean
One half cup Fine dice of seeded red bell
pepper
One fourth cup Snipped chives
2 tablespoon Extra virgin olive oil
2 tablespoon Lime juice

Remove all fat from the chicken breast halves and pound them slightly. In a
mixing bowl combine the lime zest and juice and season with One half teaspoon
salt and One fourth teaspoon dried red pepper flakes. Coat the chicken with this
mixture, and transfer it to a zippered plastic bags. Press out all the air
and refrigerate until ready to grill.

Make the salsa. Over a mixing bowl, grate 1 teaspoon of the orange zest.
Peel away the skin and white pith from the oranges. Over the bowl with the
zest, cut between the membranes of the oranges to release their sections,
and combine them with the zest. Squeeze remaining juice from the membranes
over the orange sections and stir in the pepper, chives, olive oil, and
lime juice. Season with salt to taste and a pinch of dried red pepper
flakes, if you wish.

When ready to eat, lightly oil a grill or broiler pan. Remove the chicken
and arrange on the rack and grill or broil for about 3 to 4 minutes a side.
Remove to a plate (grill the eggplant next) and serve at room temperature
with the salsa.

Yield: 4 servings
Recipe By :MONDAY TO FRIDAY SHOW #MF6707

Posted to MCRecipe Digest V1 #283

Date: Thu, 7 Nov 1996 08:32:25 0500

From: Meg Antczak meginny@frontiernet.net