Southwest Chicken Breasts Recipe
Summary
Difficulty LevelMediumHealth IndexAverage
Ingredients
| Dry white wine | 1/4 Cup (16 tbs) | |
| 2 tablespoons olive oil or cooking oil | ||
| Dried tarragon | 2 Teaspoon, crushed | |
| Salt | 1/4 Teaspoon | |
| 6 skinless, boneless chicken breast halves (about 1 1/4 pounds total) | ||
| 2 avocados, pitted, peeled, and chopped | ||
| Tomato | 1 , chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Finely chopped jalapeno | 2 Tablespoon | |
| Green onions | 2 Small, finely chopped | |
| Cilantro | 1 Tablespoon, snipped | |
| Honey | 1 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
| Lettuce leaves | 4 | |
Directions
For marinade, combine wine, oil, tarragon, and salt.
Rinse chicken; pat dry with paper towels.
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.
Meanwhile, combine avocados, tomato, garlic, chili peppers, onions, cilantro, honey, and lemon juice.
Toss well to mix.
Cover and chill up to 2 hours.
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 till chicken is tender and no longer pink.
Serve with avocado mixture and, if desired, lettuce leaves.
Rinse chicken; pat dry with paper towels.
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.
Meanwhile, combine avocados, tomato, garlic, chili peppers, onions, cilantro, honey, and lemon juice.
Toss well to mix.
Cover and chill up to 2 hours.
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 till chicken is tender and no longer pink.
Serve with avocado mixture and, if desired, lettuce leaves.
Chef
