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Yucatan Chicken With Peach-Avocado Salsa


      6    boneless skinless chicken

           -breast halves

      1 T  garlic pepper.,plus 1 tsp.

           Juice of 1 orange

           Juice of 1 lime

      2 T  olive oil,plus 2 tsp divided

      1 t  oregano leaves,Dried

           Lime slices,as garnish

      1    fresh peach,peeled, pitted



      1 sm avocado,peeled, pitted and


      1    tomato,peeled, seeded and


    1/4 c. jicama,diced

      3 T  red onion,chopped

      2 T  fresh cilantro,chopped

    1/4 t  red pepper flakes,Crushed

      3 T  fresh lime juice

Place chicken in shallow glass dish; rub all sides with garlic

pepper seasoning. Pour orange and lime juices over chicken; drizzle

with 2 tablespoons 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 frying pan

over medium heat. Saut, 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. Makes 6 servings.


To make Peach-Avocado Salsa, in medium bowl mix together the peach,

avocado, tomato, jicama, red onion and cilantro.


In a small bowl, whisk together the crushed red pepper flakes, fresh

lime juice and 2 teaspoons olive oil. Combine with the peach-avocado

mixture, stirring gently.



won the $25,000 grand prize at the chicken contest

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