Chicken with Garden Salsa |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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âFresh chiles vary greatly in taste and price. A fruity serrano gives this dish authentic Mexican flavor, but jalapenos cost less and are more commonly available. To save time, use canned tomatoes and corn in the salsa.â Mary Relyea - Canastota, New York Ingredients:
1/2 cup lime juice |
1 tablespoon olive oil |
1/2 teaspoon garlic salt |
1/2 teaspoon coarsely ground pepper |
4 boneless skinless chicken breast halves (4 ounces each) |
1 cup frozen corn, thawed |
1 medium tomato, chopped |
1 serrano pepper, seeded and chopped |
1 green onion, cut into 1/2-inch pieces |
1/4 teaspoon ground cumin |
2 slices monterey jack or pepper jack cheese, halved |
Directions:
1. In a small bowl, combine the lime juice, oil, garlic salt and pepper. Set aside 5 tablespoons. Pour remaining lime juice mixture into a resealable plastic bag; add chicken. Seal and turn to coat; let stand at room temperature for 10 minutes.
2. Meanwhile, in a small bowl, combine the corn, tomato, pepper, green onion, cumin and 3 tablespoons reserved lime juice mixture. Cover and refrigerate.
3. Drain and discard marinade from chicken. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from heat for 5-6 minutes on each side or until a meat thermometer reads 170°, basting twice with remaining lime juice mixture.
4. Top with cheese; grill or broil 1-2 minutes longer or until cheese is melted. Serve with salsa. Yield: 4 servings.
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