Thursday, August 14, 2008
Came across this recipe a few weeks ago and Mark and I have fallen in love with it. It's very easy to make and it's fresh and light for hot summer days. We use the leftover chicken and salsa to make quesadillas for lunch later in the week.
1/4 cup lemon juice
2 Tbsp lime juice
2 Tbsp orange juice
1 Tbsp canola oil
1 tsp sugar
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
4 boneless skinless chicken breast halves
Tomato-Pineapple Salsa:
4 plum tomatoes, chopped
1 cup cubed fresh pineapple
1/2 cup chopped sweet red pepper
1/3 cup chopped red onion
1/4 cup lime juice
3 Tbsp minced fresh cilantro
1 jalapeno pepper, seeded and finely chopped
In a large resealable plastic bag, combine the first eight ingredients; add the chicken. Seal bag and turn to coat; refrigerate four hours. Meanwhile, in a small bowl combine salsa ingredients. Cover and refrigerate until serving.
Drain and discard marinade. Grill chicken, covered, over medium heat for 5-6 minutes on each side or until juices run clear. Serve with salsa.
posted by Shana # 11:56 AM 
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