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Ingredients:
1 1/2 lb boneless chicken breast
2 garlic cloves
2 jalapeno peppers
1/2 cup olive oil
1/3 cup dry sherry
1 tbsp chili powder
2 tsp ground cumin
Instructions:
Slice the chicken breast into long 1/2 inch wide strips. To make a
marinade, drop the garlic cloves and jalapeno peppers through the
feed tube of a food processor with the chopping blade in place and
the motor running until chopped finely (10 seconds or so).
Add the remaining ingredients and process until smooth (about
another 10 seconds.) Pour the marinade over the chicken and let
marinate for 2 hours at room temperature or overnight in the
refrigerator, turning occasionally. Preheat the oven broiler. Drain
the chicken, reserving the marinade. Arrange the chicken on a rack on
a broiler tray and broil 3 inches from the heat source for 5 minutes;
turn, baste with marinade, and broil for another five minutes. Serve
with warmed tortillas, shredded lettuce, shredded cheese, chopped
tomatoes and salsa verde. Source: Pleasures of Cooking magazine,
Jan/Feb 1987, p. 11.
Servings: 8
Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. Jim Rohn
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