Title: Chicken Breasts Southwestern
Categories: Grill Chicken Marinade Mexican
Yield: 4 Servings
| 2/3 | c | Vegetable oil |
| 1/3 | c | Lime juice |
| 2 | tb | Green chilies; chopped |
| 1 | ts | Fresh garlic; minced |
| 4 | | Chicken breasts halves; Skinned |
| 8 | sl | Cheddar cheese |
| | | Salsa |
In 9" square baking pan stir together all marinade ngredients. 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.