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April Menu: Lemon and Lime for Spring

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Yield: 4 servings

• 1/4 cup lime juice
• 2 tablespoons sherry
• 2 tablespoons light olive oil
• 1/2 teaspoon oregano
• 1/2 teaspoon garlic salt
• 4 broiler-fryer chicken breast halves, boned and skinned
• Salsa (recipe below)
• avocado slices
• tortilla chips

In a large bowl or resealable plastic bag, make a marinade by combining the lime juice, sherry, oil, oregano, and garlic salt. Remove 3 tablespoons of marinade and set aside for the salsa. Add chicken to the remaining marinade, turning to coat. Marinate in the refrigerator for 1 hour.

Remove the chicken from the marinade, and place the marinade in a small saucepan. Heat marinade to boiling, and boil for 1 minute. Place the chicken on a grill with the rack about 8 inches from the heat source. Brush marinade over the chicken. Grill, turning and basting frequently with marinade, about 16 to 20 minutes, or until the chicken is fork-tender. Arrange chicken on a platter. Serve with Salsa, and garnish with avocado slices and tortilla chips.

Salsa

• 1 tomato, peeled, seeded, and chopped
• 1 green onion, sliced
• 1/4 cup sliced black olives
• 3 tablespoons reserved marinade (see above)
• 1 tablespoon seeded, chopped jalapeño
• 1 tablespoon chopped cilantro
• 1 tablespoon chopped mint
• 1 tablespoon slivered almonds
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Combine all ingredients in a bowl, mix together, and chill. Makes 1 cup.

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