Southwest Chicken Breasts
|Dry white wine||1⁄4 Cup (4 tbs)|
|Olive oil/Cooking oil||2 Tablespoon|
|Snipped fresh tarragon/1/4 teaspoon dried tarragon, crushed||2 Teaspoon|
|Skinless boneless chicken breast||1 1⁄4 Pound (6 In Number)|
|Avocados||2 , pitted, peeled, and chopped|
|Tomato||1 , chopped|
|Garlic||1 Clove (5 gm), minced|
|Seeded chopped green chili pepper||2 Tablespoon|
|Green onions||2 Small, finely chopped|
|Snipped fresh cilantro||1 Tablespoon|
|Lemon juice||1 Tablespoon|
For marinade, combine wine, oil, tarragon, and salt.
Rinse chicken; pat dry with paper towels.
Place chicken in plastic bag set into a shallow dish.
Add marinade; seal bag.
Turn chicken to coat well.
Chill for 2 to 24 hours, turning bag occasionally.
Meanwhile, combine avocados, tomato, garlic, chili peppers, onions, cilantro, honey, and lemon juice.
Toss well to mix.
Cover and chill up to 2 hours.
Remove chicken from bag, reserving marinade.
Grill chicken on an uncovered grill directly over medium coals for 5 minutes.
Turn chicken and brush with marinade; grill for 7 to 10 minutes more or till chicken is tender and no longer pink.
Serve with avocado mixture and, if desired, lettuce leaves.