Southwestern Chicken Breasts

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2/3 cup Vegetable oil

1/3 cup Limejuice

2 Tablespoons Green chilies -- chopped

1 teaspoon Fresh garlic -- minced

4 Chicken breasts halves (skinless, boneless)

8 slices Cheddar cheese

Salsa

In 9" square non-metal baking pan, stir together all marinade ingredients.

Add chicken breasts; marinate, covered, turning once, in refrigerator at least 45 minutes. (Time saver – put chicken in marinade before you leave for work.)

Meanwhile, prepare grill, placing coals to one side; heat until coals are ash white. Make aluminum foil drip pan; place opposite coals. Or you can use an indoor grill, or a stovetop grill, which would be my choice!

Remove chicken from marinade; drain. Grill chicken 7 minutes; turn.

Continue grilling until fork tender, 6 to 8 minutes more.

Top each chicken breast with 2 slices cheese.

Cover and continue grilling until cheese begins to melt – only a minute or two.

Serve with salsa.

Great with refried beans and a big salad with lots of tomatoes, onions, broccoli, and whatever else you have handy to throw in. Marinated grilled peppers would be good too...

 

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