Chicken Breasts Southwestern
Yield
4 servingsPrep
60 minCook
15 minReady
80 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup |
vegetable oil
|
|
| ⅓ | cup |
lime juice
|
|
| 2 | tablespoons |
green chili peppers
chopped |
|
| 1 | teaspoon |
garlic
freshly minced |
|
| 4 | each |
chicken breast halves, boneless, skinless
skinned |
|
| 8 | slices |
cheddar cheese
|
|
|
salsa
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
vegetable oil
|
|
| 79 | ml |
lime juice
|
|
| 3E+1 | ml |
green chili peppers
chopped |
|
| 5 | ml |
garlic
freshly minced |
|
| 4 | each |
chicken breast halves, boneless, skinless
skinned |
|
| 8 | slices |
cheddar cheese
|
|
| 1 | x |
salsa
|
*
|
Directions
In 9 inch square baking pan stir together all marinade ingredients.
Add chicken breasts; marinate, turning once, in refrigerator at least 45 minutes.
Meanwhile, prepare grill placing coals to one side; heat until coals are ash white.
Make aluminum foil drip pan; place opposite coals.
Remove chicken from marinade; drain.
Grill chicken 7 minutes; turn.
Continue grilling until fork tender, 6 to 8 minutes.
Top each chicken breast with 2 slices cheese.
Continue grilling until cheese begins to melt.
Serve with salsa.
