Santa Fe Style Chicken with Kiwi-Mint Salsa

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Ingredients

• 4 half boneless skinless chicken breasts
• wild rice and dinner vegetables for side

For Marinade:

• 1/2 cup olive oil
• juice and pulp from 1 lime
• 2 Tbls paprika
• 2 Tbls chili powder
• 2 Tbls cumin
• 1 Tbsp cayenne pepper
• salt and pepper to taste

For Kiwi-Mint Salsa:

• 2 ripe kiwis
• 1/4 cup fresh chopped mint leaves
• 1 tsp lime juice
• 1 Tbsp sugar
• 1 Tbsp cumin
• 1/2 Tbsp cayenne pepper

Preperation

Make marinade:

Combine all ingredients in food processor or blender and pulse once or twice to mix. Pour into leak resistant bag. Coat chicken breasts one at a time by shaking in the bag. Place coated chicken breasts in a shallow container, and pour leftover marinade on top. Cover and refrigerate overnight (or at least 4 hours).

Make Kiwi-Mint Salsa:

Peel kiwis and dice into fine cubes. Place into bowl with other ingredients and mix gently till mixture is uniform. Check for seasoning and add more sugar if desired. Salsa should be made 1 hour in advance so the flavour has time to develop.

Bring it on home:

Chicken should be grilled or barbequed. If this is not possible then bake in the oven (approx. 25 minutes @ 375F). Now prepare your favorite wild rice, and your favorite vegatables (I recommend fried okra, even though I used yellow peppers and snow peas in the picture).

Once everything is ready, place a mound of wild rice on the back of the plate. Cut each cooked chicken breast in half at a slight angle the short way. Each piece should be able to stand up on end on the plate. Place your vegatables, and place a good amount of salsa on each breast. Garnish with a mint sprig and you are done.

Serves four

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