---------- Recipe via Meal-Master (tm) v8.02
  
       Title: LIME SALSA CHICKEN
  Categories: Poultry, Finalist
       Yield: 4 servings
  
 ----------------------------------CHICKEN----------------------------------
       4 ea Breasts, chicken, halves,
            -- broiler/fryer, halves,
            -- boned, skinned
 
 ----------------------------------MARINADE----------------------------------
     1/4 c  Juice, lime
       2 tb Sherry
       2 tb Oil, olive, light
     1/2 ts Oregano
     1/2 ts Garlic salt
 
 -----------------------------------SALSA-----------------------------------
       1 md Tomato, peeled, seeded,
            -- chopped
       1 lg Onion, green, sliced
     1/4 c  Olives, black, sliced
       3 tb Marinade
            -- reserved from above
       1 tb Chili, Jalapeno, seeded,
            -- chopped
       1 tb Cilantro, chopped
       1 tb Mint, chopped
       1 tb Almonds, slivered
     1/4 ts Salt
     1/4 ts Pepper
 
 ----------------------------------GARNISH----------------------------------
            Avocado, sliced
            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, 19947-9622
  
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