CHILI CHICKEN WITH AVOCADO SAUCE
2 tsp. chili powder
1/2 tsp. ground cumin
4 boneless chicken breasts (1 lb.)
Salt
1 lg. avocado
1/4 c. yogurt
1 clove garlic
2 tsp. lime juice
1 tbsp. chopped fresh coriander
1 tbsp. olive oil
Combine chili powder and cumin. Sprinkle chicken with salt and coat with spices. Peel avocado and cut into chunks. In a blender combine avocado, yogurt, garlic, 1/4 cup water, lime juice, 1/2 teaspoon salt and coriander. Mix until smooth. Brown chicken in oil, 2 minutes a side. Cover, lower heat and cook until just done, about 3 minutes. Put chicken on plates and pour avocado sauce over. Serves 4.

CHICKEN CORTEZ
1 (6 oz.) can pineapple juice
2 tbsp. lime juice
1 tbsp. distilled white vinegar
6 cloves garlic
1/2 tsp. salt
1/2 tsp. oregano
1/4 tsp. chili powder
1/4 tsp. black pepper
1 tbsp. olive oil or canola oil
2 chicken breasts, skinned, boned and
halved
Prepare marinade by combining pineapple juice, lime juice, vinegar, garlic, salt, oregano, chili powder, pepper and olive oil. Pour over chicken and marinate in the refrigerator 2 hours or as long as overnight. Prepare coals and cover the grill with foil. Drain off marinade and reserve. Grill chicken over hot coals 6-8 minutes. Turn, baste with reserved marinade, and grill 6-8 minutes more. Turn and grill 5-10 minutes longer, turning frequently until chicken is cooked. Makes 4 servings.

GRILLED CHICKEN BREASTS
3 whole skinless boneless chicken
breasts
2 tbsp. olive oil
3 tbsp. freshly squeezed lime juice
1/2 tsp. chili powder
1/2 tsp. ground turmeric
2 tsp. chopped fresh or crushed dried
rosemary leaves
1 tsp. finely minced garlic
Salt to taste
Ground pepper to taste
Combine all ingredients and marinate chicken in it. Grill or broil. Easy and delicious!

CHICKEN OLE
4 chicken breasts or thigh fillets
1/2 c. all purpose flour
1/2 tsp. chili powder
1/8 tsp. garlic powder
1/2 tsp. salt
1/8 tsp. ground red pepper
2 eggs, beaten
1 tsp. water
3/4 c. yellow cornmeal
1/4 to 1/3 c. vegetable oil
Grated cheese to taste
SAUCE:
1 c. canned tomatoes, chopped
1/4 c. chopped onion
1/3 c. chopped green pepper
1/4 tsp. garlic powder
1 tbsp. chopped jalapeno peppers
2 tsp. red wine vinegar
1 tbsp. lime juice
1/2 tsp. salt
Mix flour with garlic powder, salt, chili powder and ground red pepper. In separate bowl, mix eggs with water. Dredge chicken fillets in flour mixture, dip in egg, and roll in cornmeal. Saute fillets in large skillet in oil until done. While fillets are cooking, mix ingredients for sauce and set aside. Remove fillets from pan, top with grated cheese and sauce. Heat in microwave or under boiler just until cheese melts. Add sauce and serve.

SANTA FE - STYLE CHICKEN BREASTS
1 lg. ripe avocado
2 sm. fresh, ripe tomatoes, cut into
8 wedges each
1 sm. onion, diced (about 1/2 c.)
1 lg. clove garlic, crushed
2 tbsp. chopped fresh cilantro or
parsley
3 tbsp. freshly squeezed lime juice
1 1/2 tsp. salt
Freshly ground black pepper to taste
1/2 tsp. chili powder
4 lg. corn tortillas
3 tbsp. vegetable oil
4 skinless, boneless chicken breast
halves (about 1 lb.)
1 tbsp. butter or margarine
1 tbsp. orange marmalade
Lettuce leaves (optional)
Lime Wedges (optional)

GRILLED MARINATED CHICKEN
1/4 c. lime juice
1 tsp. chili powder
1 clove garlic, minced
1 tsp. cumin
1 tsp. paprika
2 tbsp. oil
1 tsp. salt
1 tsp. black pepper
4 chicken breasts
In a resealable plastic bag, combine marinade ingredients. Add chicken. Push out all excess air and seal. Place in a bowl to marinate (in case of leaks!). Refrigerate for at least 4 hours, turning bag once or twice to evenly coat and soak on chicken. Once meat has marinated, remove it from mix and grill as usual.