We really enjoy this one -
Southwest Chicken Breasts
(makes 6 servings)
¼ cup dry white wine
2 T olive oil
2 t snipped fresh tarragon or ¼ t dried, crushed tarragon
6 medium skinless, boneless chicken breasts (~1 ½ lbs total)
2 avocados, pitted, peeled, chopped
1 tomato, chopped
1 clove garlic, minced
2 T finely chopped, seeded green chili peppers (jalapeno, Serrano, Anahelm, etc)
2 green onions, finely chopped
1 T snipped fresh cilantro
1 T honey
1 T lemon juice
Marinade - In a small bowl, combine wine, oil, tarragon. Place chicken in a heavy zip lock bag and pour marinade over chicken. Seal bag well and turn to coat chicken. Marinate by laying bag flat in refrigerator for at least 2 hours or up to 24 hours, turning bag over occasionally.
In a medium bowl, combine avocados, tomato, garlic, chopped chili peppers, green onions, cilantro, honey, and lemon juice. Toss well to mix. Cover and chill in the refrigerator for up to 2 hours.
Drain chicken, reserving marinade. Grill chicken on the rack of an uncovered grill for 15 minutes or until chicken is tender and no longer pink, turning over once halfway through grilling and brushing once with reserved marinade after 6 minutes of grilling. Discard any remaining marinade.
Serve with avocado mixture.
Nutrition per serving - about 295 calories, 16 g total fat, 9 g carbohydrate, 28 g protein.
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