2/3 c vegetable oil
1/3 c lime juice
2 tb green chilies; chopped
1 ts fresh garlic; minced
4 chicken breasts halves;
-skinned
8 sl cheddar cheese
1 salsa
In 9" square baking pan stir together all marinade ngredients.
Add chicken breasts; marinate, turning once, in refrigerator
at least 45 minutes. Meanwhile, prepare grill placing coals to
one side; heat until coals are ash white. Make aluminum foil
drip pan; place opposite coals. Remove chicken from marinade;
drain. Grill chicken 7 minutes; turn. Continue grilling until
fork tender, 6 to 8 minutes. Top each chicken breast with 2
slices cheese. Continue grilling until cheese begins to melt.
Serve with salsa.
