Here’s one of the dinners we grilled this holiday weekend.  It is very tasty and has a bit of a zing to it.  I served these chicken breasts with baked potatoes that we topped with shredded Mexican style cheese and a side of sliced avocado.  It made for a delicious Southwest meal.

Here’s what you will need:

4 boneless, skinless chicken breasts

Sour cream – to top with

For the marinade:

½ cup chunky style salsa (I used Kirkland’s Organic Medium Salsa from COSTCO)

1 TBSP olive oil

1TBSP Dijon prepared mustard (I used Grey Poupon)

2 TBSP freshly squeezed lime juice

For the sauce:

Basically, I just doubled what I used to marinate the chicken breasts.  So, you will need:

1 cup chunky style salsa

2 TBSP olive oil

2 TBSP Dijon prepared mustard

4 TBSP freshly squeezed lime juice

In a small bowl, mix together the marinade ingredients.  Place the chicken breasts in a large plastic freezer/Ziploc bag and pour in the marinade.  Make sure the breasts are evenly coated with the mixture.  Refrigerate and marinate for at least 30 minutes.

Remove the chicken from the bag and grill the chicken over a medium heat until cooked.  Discard the bag and remaining marinade.

Meanwhile, place the ingredients for the sauce in a small sauce pan.  Mix thoroughly and then heat over medium heat for approximately 5 minutes, till boiling.

Once the chicken is cooked, top each breast with the sauce and then top with a TBSP of sour cream (a cooling contrast to the zingy sauce).  Your taste buds will be awakened.  Enjoy!