Southwest Chicken Breast
photo by CaliforniaJan
- Ready In:
- 3hrs 20mins
- 1⁄4 cup dry white wine
- 2 tablespoons olive oil
- 2 teaspoons fresh tarragon, snipped or 1/4 teaspoon dried tarragon, crushed
- 1⁄4 teaspoon salt
- 1 1⁄4 lbs boneless skinless chicken breasts, 6 halves
- 2 small avocados, pitted, peeled & chopped
- 1 tomatoes, chopped
- 1 garlic clove, minced
- 2 tablespoons green chili peppers, seeded & finely chopped
- 2 green onions, finely chopped
- 1 tablespoon fresh cilantro, snipped
- 1 tablespoon honey
- 1 tablespoon lemon juice
- For marinade: Combine wine, oil, tarragon & salt. Rinse chicken; pat dry with paper towels. Place chicken in plastic bag set into a shallow dish. Add marinade; seal bag. Turn chicken to coat well. Chill for 2 to 24 hours, turning bag occasionally.
- Meanwhile, combine avocados, tomato, garlic, chili peppers (I usually used the canned ones), onions, cilantro, honey & lemon juice. Toss well to mix. Cover & chill up to 2 hours.
- Remove chicken from bag, reserving marinade. Grill chicken on an uncovered grill directly over medium coals for 5 minute Turn chicken & brush with marinade; grill for 7 to 10 minutes more or until chicken is tender & no longer pink. Serve with avocado mixture.
- To grill by indirect heat: Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above the pan. Place chicken on grill over drip pan. Cover & grill for 15 to 18 minutes or until chicken is tender & no longer pink, brushing with marinade up to the last 5 minutes of grilling.
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RECIPE SUBMITTED BY
I'm from Ohio & my husband's from Oklahoma. We met & married in Washington, DC. Soon we moved to Oklahoma & lived there for 20 years, raising our 2 daughters. John is an electrical engineer & we had our own consulting firm there. In 1996, a year after our youngest graduated from high school, John took a job with an international company, & I retired. We took to the road. We lived in Puerto Rico, Panama, Texas, Montana, Pennsylvania, Massachusetts, Colorado & California. We'd be in each place about 6 to 8 months while he built a substation, then we'd be off again. We loved it. We'd be somewhere long enough to get the local feel, but not long enough to get bored. Montana & Massachusetts were our favorites, so about 2 years ago, when the time came to settle down, John went job hunting again. Not many engineering jobs in Montana so Massachusetts won the prize...Us. We love it here, especially all the history. The only drawback is both our daughters live in Seattle (about 3500 miles away). Thank heavens for telephones & email. Airplanes keep us together, but it's a long flight. We figure someday we'll have to move out there, but hopefully not for quite a few years. I have always enjoyed cooking & used MicroCook for many years. I have thousands of recipes in that program. In fact when I got a new computer, the guru that assembled it for me had to figure a way to get it on to my new computer. I also have tons of cookbooks...just ask my husband. They take up 3 bookcases. I hope you enjoy any of my recipes that you try, but I know everyone's taste is different. I love reading the reviews & trying new stuff. Sometimes it goes over big & sometimes it becomes a one-shot meal. <img src="http://i605.photobucket.com/albums/tt137/cathrineq/ZWT-TM1.jpg"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/participantbannerzwt5.jpg"> <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">