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| 6 | chicken breast halves, boneless, skinless |
| 1 Esslöffel | (plus 1 tsp) garlic pepper seasoning |
| 1 | Orange ; Juice of |
| 1 | Lime ; Juice of |
| 2 Esslöffel | olive oil |
| 1 Teelöffel | oregano dried leaves |
| | Peach-Avocado Salsa; (recipe follows) |
| | Lime sliced |
| 1 | Each; peeled, pitted and diced; peach and small avocado |
| 1 | Tomato peeled; seeded and diced |
| 1/4 Tasse | Diced peeled jicama |
| 3 Esslöffel | red onion chopped |
| 2 Esslöffel | cilantro fresh |
| 1/4 Teelöffel | red pepper crushed flakes |
| 3 Esslöffel | lime juice fresh |
| 2 Teelöffel | olive oil |
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Contest. It is by Hannah Smith of Santa Rosa, California.
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.
Jan 20, 9
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