Cinco De Mayo Chicken
Published in: Dallas Morning News
12 boneless chicken breast halves
3 jalapeños -- stemmed and halved
4 clove garlic -- crushed
2 bottles Lawry's Lemon Pepper Marinade (12-ounce)
5 (6-ounce) cans pineapple juice (divided use)
1 1/2 cup pico de gallo
1 cup mango -- diced
Fresh lime juice
Salt and pepper to taste
1/2 cup red onion -- diced
Butter
2 (15-ounce) cans Ranch Style black beans
1/4 cup picante sauce
Monterey jack cheese (optional)
Cilantro sprigs (optional)
Clean the chicken breasts, removing excess fat and membrane. In a glass
dish large enough to hold all 12 chicken breast halves, combine the
jalapeños, garlic, bottled marinade and pineapple juice, reserving 3
tablespoons of the pineapple juice for later use. Add chicken and
marinate for 5 hours in the refrigerator. To make the salsa, combine the
pico de gallo, mango and reserved pineapple juice. Add fresh lime juice,
salt and pepper to taste, and refrigerate until ready to serve. Preheat
the grill to the highest setting. Remove the chicken from the marinade
and sear over high heat on both sides to brown; discard marinade. Reduce
the temperature to a low setting and finish cooking the breasts, with the
grill covered, for 6 to 8 minutes. Remove and wrap tightly in foil until
ready to serve. The chicken will continue to cook in the foil. When ready
to serve, saute the red onion in a small amount of butter. Add the beans
and picante sauce, and place over medium-high heat to warm. Season to
taste with salt and pepper. Place a serving of beans on each plate. Slice
chicken breasts diagonally and place 11/2 chicken breasts next to the
beans. If some natural juices accumulate in the foil, drizzle these juices
over the cut chicken. Top with salsa. Garnish with grated Monterey jack
cheese and cilantro sprigs, if desired.
Makes 8 servings.
Exported from A Cook's Books -- Recipe management for Macintosh
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