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Recipe Friday: Yucatan Chicken with Peach-Avocado Salsa

For the chicken:
  • 6 boneless, skinless chicken breast halves
  • 1 1/2 tablespoons garlic pepper seasoning
  • 1 each, juiced orange and limie
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano leaves
  • lime slices (garnish)
  • Peach-Avocado Salsa (recipe follows)

Place chicken in shallow glass dish; rub all sides with garlic pepper seasoning. Pour orange & lime juice over chicken and drizzle with oil. Crush oregano with fingers and sprinkle over chicken. Cover and refrigerate for 30 minutes, turning once. Remove chicken from marinade and place in a large skillet over medium heat. Saute, turning, 12 minutes or until lightly browned & cooked through. A fork should be able to be inserted easily.

Serve topped with salsa & garnished with lime slices.


Peach-Avocado Salsa:
  • 1 each, peeled, pitted & diced peach and small avocado
  • 1 tomato, peeled, seeded & diced
  • 1/4 cup diced jicama
  • 3 tablespoons chopped red onion
  • 2 tablespoons olive oil
  • 2 tablespoons freshed chopped cilantro
  • 1/4 teaspoon crushed red pepper flakes
  • 3 tablespoons lime juice

Mix diced fruit, onion, jicama and cilantro in a medium bowl. In a separate bowl, whisk pepper flakes, lime juice and oil. Pour into peach-avocado mixture, stirring gently.

Note: if you don't have a commercially prepared garlic pepper seasoning mix 1 tablespoon coarse black pepper, 1 tablespoon garlic powder, 1 teaspoon paprika, 1 teaspoon red pepper flakes.

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Comments

Anonymous said…
You need to credit the creator of the dish and its Source. That would be grand prize winner Teresa Smith for the National Chicken Cooking Contest 1997. thank you.
May 31, 2011 at 7:55 PM
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