CHICKEN 4 ea Breasts, chicken, halves,

broiler/fryer, halves, boned, skinned MARINADE 1/4 c Juice, lime

2 tb Sherry

2 tb Oil, olive, light

1/2 ts Oregano

1/2 ts Garlic salt

SALSA 1 md Tomato, peeled, seeded,

chopped 1 lg Onion, green, sliced

1/4 c Olives, black, sliced

3 tb Marinade

reserved from above 1 tb Chili, Jalapeno, seeded,

chopped 1 tb Cilantro, chopped

1 tb Mint, chopped

1 tb Almonds, slivered

1/4 ts Salt

1/4 ts Pepper

GARNISH Avocado, sliced Tortilla chips Marinade: ========= In a large bowl or resealable plastic bag, make the marinade by mixing together the lime juice, sherry, oil, oregano, and garlic salt. Remove three tablespoons of marinade; set aside. Add chicken to the remaining marinade, turning to coat. Marinate in refrigerator for 1 hour. Chicken: ======== Remove the chicken from the marinade; reserve marinade. In a small saucepan, place the reserved marinade; heat to boiling and boil for 1 minute. Place the chicken on grill with rack about 8 inches from heat source. Brush the heated marinade over chicken. Grill, turning and basting frequently with marinade, about 16 20 minutes, or until chicken is fork tender. Arrange chicken on the platter. Serve with salsa. Garnish with avocado slices and tortilla chips. Salsa: ====== In a bowl, mix all of the ingredients well, and chill for an hour or more before serving. Cook: M. Lynne Armstrong, Wilmington, Delaware Source: "Chicken Cookery" 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc. : Georgetown, Delaware, 19947 9622