Yucatan Chicken With Peach-Avocado Salsa
6 boneless skinless chicken breast halves
1 T garlic pepper., plus 1 tsp.
Juice of 1 orange
Juice of 1 lime
2 T olive oil, plus 2 tsp divided
1 t oregano leaves, Dried
Lime slices, as garnish
1 fresh peach, peeled, pitted and
1 sm avocado, peeled, pitted and
1 tomato, peeled, seeded and
1/4 c. jicama, diced
3 T red onion, chopped
2 T fresh cilantro, chopped
1/4 t red pepper flakes, Crushed
3 T fresh lime juice
Place chicken in shallow glass dish; rub all sides with garlic pepper seasoning. Pour orange and lime juices over chicken; drizzle with 2 tablespoons olive 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 frying pan over medium heat. Saut, turning, about 12 minutes or until lightly browned and fork can be inserted in chicken with ease. Serve topped with Peach-Avocado Salsa; garnish with lime slices. Makes 6 servings.
To make Peach-Avocado Salsa, in medium bowl mix together the peach, avocado, tomato, jicama, red onion and cilantro.
In a small bowl, whisk together the crushed red pepper flakes, fresh lime juice and 2 teaspoons olive oil. Combine with the peach-avocado mixture, stirring gently.
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