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Grilled Salsa Chicken
Why did the chicken cross the road?
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Grilled Salsa Chicken
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Serves 4
Total 30-60 Minutes
INGREDIENTS
1 16-oz container of Cedar’s
Mild Salsa
4 boneless, skinless chicken breasts
2 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon pepper
DIRECTIONS
Heat the grill.
In a medium bowl, mix the olive oil, kosher salt and pepper.
Use the flat side of a meat mallet to pound each chicken breast to an even ½-inch thickness. Add the chicken to the olive oil mixture and toss well to coat.
When the grill is ready, lay the chicken on it and cook, covered, for about 2-3 minutes until the chicken has grill marks and the edges turn white.
Flip the chicken and continue to cook until it's cooked through, about 2-3 minutes more.
Transfer the chicken to a clean cutting board and let rest for 5 minutes.
Slice each breast crosswise on the diagonal into ½-inch thick slices.
Arrange the chicken on a platter and top with Cedar’s Mild Salsa.
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