|Yucatan Chicken with Peach-Avocado Salsa|
Place chicken in shallow glass dish; rub all sides with garlic pepper seasoning. Pour orange and lime juices over chicken; drizzle with olive oil. Crush oregano with fingers and sprinkle over chicken. Cover and refrigerate 30 minutes, turning once. Remove chicken from marinade and place in large nonstick frypan over medium heat. Sauté, turning, about 12 minutes or until lightly browned and fork can be inserted in chicken with ease. Serve topped with Peach-Avocado Salsa; garnish with lime slices.
** Use Fresh Habanero instead of red pepper flakes for a more authentic recipe.
From:   1997 National Champion,Teresa Hannan Smith, Santa Rosa, CA
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