===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 01-14-94 (12:38)             Number: 383
From: KOUNTRY COOK #1 @1912232*    Refer#: NONE
  To: ALL                           Recvd: NO  
Subj: Polo Con Pico De Gallo         Conf: (37) Home Cooki
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          Pollo Con Pico De Gallo

          Pico de Gallo:
          1 medium sized fresh tomato
          1 whole jalapeno pepper*
          1/2 avocado, peel and seed
          1/4 c. minced red onion
          1 T. Kikkoman Teriyaki Sauce
          2 t. lime juice
          1 1/2 t. minced fresh cilantro
          Pollo:
          6 boneless chicken breast halves
          1/2 c. Kikkoman Teriyaki Sauce
          1/2 t. grated lime peel
          1 T. lime juice
          1 clove garlic, pressed
          lettuce leaves

          Dice tomato, jalapeno and avocado.  Combine with onion,
          teriyaki sauce, juice and cilantro.  Cover and let stand
          at room temperature for 2 hours before serving.  *(Use
          rubber gloves when working with hot peppers and wash your
          hands in warm soapy water after handling them.  Keep your
          hands away from your face or eyes.)  Pollo:  Place chicken
          in a large plastic food storage bag.  Combine teriyaki
          sauce, lime peel and juice and garlic.  Pour over
          chicken.  Press air out of the bag and close the top
          securely.  Turn the bag over several times to coat the
          chicken well.  Refrigerate for 1 hour, turning the bag
          over occasionally.  Reserve the marinade and remove the
          chicken and broil or grill 4 to 5 inches from the heat
          source or hot coals for 7 minutes.  Brush the chicken with
          the reserved marinade, turn the chicken over.  Cook for 7
          minutes longer, or until the chicken is tender.  Serve on
          lettuce leaves with Pico de Gallo in a bowl on the side
          for topping the chicken.  (Slice the breasts into width
          wise strips to have a beautiful dish.  Put one whole
          chicken breast, sliced, with pico de gallo spread over top
          (lightly) on each lettuce leaf.

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