South-of-the-Border Grilled Chicken and Green Tomatoes |
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Prep Time: 6 Minutes Cook Time: 12 Minutes |
Ready In: 18 Minutes Servings: 4 |
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The shortcut marinade begins with the flavorful drained liquid from the salsa. Choose a fresh juicy salsa with chunks of tomatoes and onions, which you can find in the deli or produce section of your supermarket, rather than a thick, tomato sauce-based product. Serve with tortillas. Ingredients:
1 (16-ounce) container fresh salsa |
1 tablespoon olive oil |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
4 (6-ounce) skinless, boneless chicken breast halves |
2 green tomatoes, each cut into 4 (1/2-inch-thick) slices |
cooking spray |
1/2 cup (2 ounces) crumbled queso fresco |
Directions:
1. Drain salsa in a colander over a bowl, reserving liquid. Set salsa aside.
2. Combine reserved liquid, oil, salt, and pepper in a large zip-top plastic bag. Add chicken and tomato to bag; seal and shake gently to coat. Chill 30 minutes.
3. Prepare grill.
4. Remove chicken and tomato from bag, reserving marinade. Place chicken on grill rack coated with cooking spray; pour reserved marinade over chicken. Place tomato slices on grill rack. Grill chicken 6 minutes on each side or until done. Grill tomatoes 5 minutes on each side or until lightly browned. Serve chicken with tomatoes; top with reserved salsa and queso fresco.
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