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Yucatan Chicken with Peach-Avocado Salsa

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Try this Yucatan Chicken with Peach-Avocado Salsa recipe, or contribute your own. "Cilantro" and "Chicken" are two of the tags cooks chose for Yucatan Chicken with Peach-Avocado Salsa.

Yield: 1 Servings Ready in 1 hours

Cuisine: AmericanMain Ingredient: Chicken

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Servings          
Original recipe makes 1 Servings
3 tbChopped red onion
2 tbFresh Cilantro
PEACHAVOCADO SALSA
1/4 tsCrushed red pepper flakes
2 tsolive oil
1 Lime ; Juice of
1 Tomato peeled; seeded and
1 tb(plus 1 tsp) garlic pepper
1 Orange ; Juice of
6 Boneless; skinless chicken
1 tsDried Oregano leaves
1 Each; peeled, pitted and
1/4 cDiced peeled jicama
3 tbFresh lime juice
2 tbolive oil
Peach-Avocado Salsa; (recipe
Lime Slices

Yucatan Chicken with Peach-Avocado Salsa Preparation

This recipe was the Grand-prize winner in the 1997 National Chicken Cooking Contest. It is by Hannah Smith of Santa Rosa, California. Place chicken in shallow glass dish; rub all sides with garlic pepper seasoning. Pour juices over chicken; drizzle with oil. Crush oregano with fingers and sprinkle over chicken. Cover and refrigerate 30 minutes, turning once. Remove chicken from marinade and place in large, nonstick skillet over medium heat. Saute, turning, 12 minutes or until lightly browned and a fork can be inserted with ease. Serve topped with Salsa; garnish with lime slices. Peach-Avocado Salsa: Mix peach, avocado, tomato, jicama, red onion and cilantro in medium bowl. Whisk together pepper flakes, lime juice and oil in small bowl. Pour into peach-avocado mixture, stirring gently. Source: Houston Chronicle Posted to recipelu-digest Volume 01 Number 565 by jecraig@lan-inc.com on Jan 20, 9

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Calories Per Serving: 4825
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Tags

  1. Chicken
  2. Cilantro
  3. Garlic
  4. Olive oil
  5. Onion
  6. Red Onion
  7. Orange
  8. Oregano
  9. Peach
  10. Tomato
  11. Lime

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