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chicken breasts garlic thin olive oil sherry ground cumin pepper butter avocado butter salt white pepper Tabasco
Viewed: 48 - Published at: 5 years agoIngredients
- MARINADE FOR TWO WHOLE BONELESS, SKINLESS CHICKEN BREASTS
- 2-3 cloves of garlic, minced
- 2 T fresh lime juice
- 3 pickled jalapenos, sliced thin
- 1/2 cup olive oil
- 1/3 cup sherry or white wine
- 1 T chili powder
- 2 tsp. ground cumin
- pepper to taste
- AVOCADO BUTTER
- 1 ripe avocado
- 1/2 stick of butter, room temperature (no margarine)
- 1 T fresh lime juice
- 1/4 tsp salt
- 1/8 tsp white pepper
- 1/8 tsp Tabasco
Method
- Marinate the chicken for 2 or more hours. Grill on barbecue that has been cross hatched with cake cooling racks so that small pieces don't fall through the grill. Pour some of the marinade over the chicken while it's on the grill. Grill about three minutes then turn and add Vidalia onions and peppers (red, yellow, orange, and green) that have been cut into 1" square pieces and sprinkled with cumin, pepper, chili powder, sugar, and salt. Pour the remaining marinade over the veggies. After grilling on the second side for about three minutes bring the chicken and veggies in and pour the juice of about 2 limes (warmed in the microwave) over the chicken and veggies.
- To assemble, slather a warm flour tortilla with avocado butter. Top with chicken, veggies, cheese, lettuce, tomatoes, sour cream and fresh salsa. Nice served with corn and black bean salad.
- AVOCADO BUTTER
- Process all ingredients until very smooth. Put in container and seal with plastic wrap so that no air space is between the wrap and the avocado butter. Make shortly before serving or seal with Saran Wrap so the avocado doesn't have time to discolor.
