Recipe for Yucatan Chicken with Peach-Avocado Salsa 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
6 x Boneless, skinless chicken breast halves
1 tbl (plus 1 tsp) garlic pepper seasoning
1 x Orange , Juice of
1 x Lime , Juice of
2 tbl Olive Oil
1 tsp Dried Oregano leaves
Peach-Avocado Salsa, (recipe follows)
Lime Slices
----------------- PEACH-AVOCADO SALSA ----------------
1 x , peeled, pitted and diced, peach and small avocado
1 x Tomato peeled, seeded and diced
1/4 cup Diced peeled jicama
3 tbl Chopped red onion
2 tbl Fresh Cilantro
1/4 tsp Crushed red pepper flakes
3 tbl Fresh lime juice
Instructions:
Instructions: This recipe was the Grand-prize winner in the 1997 National Chicken Cooking

Place chicken in shallow glass dish; rub all sides with garlic pepper seasoning. Pour juices over chicken; drizzle with 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 skillet over medium heat. Saute, turning, 12 minutes or until lightly browned and a fork can be inserted with ease. Serve topped with Salsa; garnish with lime slices.

Peach-Avocado Salsa: Mix peach, avocado, tomato, jicama, red onion and cilantro in medium bowl. Whisk together pepper flakes, lime juice and oil in small bowl. Pour into peach-avocado mixture, stirring gently.

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  ... Yucatan Chicken with Peach Avocado Salsa   ::   Yucatan Leg of Lamb   ...