Title: Santa Fe Chicken
Categories: Mexican Poultry
Yield: 8 Servings
| | | Black Bean Relish; * |
| 8 | | Chicken Breast Halves; ** |
| 1/4 | c | Vegetable Oil |
| 2 | tb | Lime Juice |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 2 | | Cloves Garlic;Finely Chopped |
| 1/2 | c | Onion; Chopped, 1 Medium |
| 14 | oz | Artichoke Hearts; *** |
* See Sowest 2 for recipe. ** Chicken Breast Halves should be boneless
and skinless. *** There should be 1 can (14 oz) of Artichoke hearts,
drained and cut
into quarters. Prepare Black Bean Relish and set aside. Place the
chicken breasts in a shallow glass or plastic dish. Mix remaining
ingredients except the artichoke hearts; pour over the chicken. Cover and
refrigerate for 1 hour. Set oven control to broil. Remove chicken from the
marinade. Place chicken on a greased broiler pan (with out the rack); brush
with the marinade. Broil chicken with the tops about 4 inches from the heat
until light brown, about 10 minutes. Turn chicken over and brush with the
marinade. Arrange the artichoke hearts around the chicken. Broil until
chicken is done, about 8 to 11 minutes longer. Serve with Black Bean
Relish.