Yucatan Chicken With Peach Avocado Salsa
From chefmeow 15 years ago
- 20 minutes to make
- Serves 4
YUCATAN CHICKEN WITH PEACH AVOCADO SALSA This recipe came from an estate sale. I obtained it when I purchased the family collection from the Fargo Estate in Denton, Texas in 1986.
Ingredients
- 6 boneless skinless chicken breast halves shopping list
- 1 tablespoon plus 1 teaspoon garlic pepper seasoning shopping list
- 1 orange juiced shopping list
- 1 lime juiced shopping list
- 2 tablespoons olive oil shopping list
- 1 teaspoon dried oregano leaves shopping list
- Salsa: shopping list
- 1 fresh peach peeled pitted and diced shopping list
- 1 small avocado peeled pitted and diced shopping list
- 1 tomato peeled seeded and diced shopping list
- 1/4 cup diced jicama shopping list
- 3 tablespoons chopped red onion shopping list
- 2 tablespoons chopped fresh cilantro. shopping list
- 1/4 teaspoon crushed red pepper flakes shopping list
- 3 tablespoons fresh lime juice shopping list
- 2 teaspoons olive oil shopping list
- lime slices for garnish shopping list
How to make it
- Place chicken in shallow glass dish then rub all sides with garlic pepper seasoning.
- Pour orange and lime juices over chicken then drizzle with olive oil.
- Crush oregano with fingers and sprinkle over chicken then cover and refrigerate 30 minutes.
- Remove chicken from marinade and place in large skillet over medium heat.
- Sauté 15 minutes turning occasionally until lightly browned on all sides.
- Serve topped with salsa and lime slices.
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