Tuesday, January 27, 2009

Southwestern Chicken

¼ cup fresh lime juice
¼ cup vegetable oil
2 T fresh chopped cilantro
1-2 cloves garlic, crushed

4 boneless chicken breasts
8 slices jack cheese
3 cups hot cooked rice
1 cup thick salsa
8 avocado slices

Combine the marinade and pour into a Ziplock. Lay the bag in a 13x9 inch pan, add the chicken, and marinade at least 4 hours (or overnight). Remove chicken from marinade and grill on both sides until done. Remove and top each breast with 2 slices of cheese and return to grill until the cheese melts. Line the serving platter with rice, top with chicken breasts, warm salsa, and avocado slices.

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