----------------------------------CHICKEN---------------------------------- 4 ea Breasts, chicken, halves,

-- broiler/fryer, halves, -- boned, skinned ----------------------------------MARINADE---------------------------------- 1/4 c Juice, lime

2 tb Sherry

2 tb Oil, olive, light

1/2 ts Oregano

1/2 ts Garlic salt

-----------------------------------SALSA----------------------------------- 1 md Tomato, peeled, seeded,

-- chopped 1 lg Onion, green, sliced

1/4 c Olives, black, sliced

3 tb Marinade

-- reserved from above 1 tb Chili, Jalapeno, seeded,

-- chopped 1 tb Cilantro, chopped

1 tb Mint, chopped

1 tb Almonds, slivered

1/4 ts Salt

1/4 ts Pepper

----------------------------------GARNISH---------------------------------- Avocado, sliced Tortilla chips Marinade: ========= In a large bowl or resealable plastic bag, make the marinade by mixing together the lime juice, sherry, oil, oregano, and garlic salt. Remove three tablespoons of marinade; set aside. Add chicken to the remaining marinade, turning to coat. Marinate in refrigerator for 1 hour. Chicken: ======== Remove the chicken from the marinade; reserve marinade. In a small saucepan, place the reserved marinade; heat to boiling and boil for 1 minute. Place the chicken on grill with rack about 8 inches from heat source. Brush the heated marinade over chicken. Grill, turning and basting frequently with marinade, about 16 - 20 minutes, or until chicken is fork tender. Arrange chicken on the platter. Serve with salsa. Garnish with avocado slices and tortilla chips. Salsa: ====== In a bowl, mix all of the ingredients well, and chill for an hour or more before serving. Cook: M. Lynne Armstrong, Wilmington, Delaware Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc. : Georgetown, Delaware, 19947-9622