Southwest Avocado Chicken
4 small boneless skinless chicken breasts
1 (14-oz.) Rojo’s Southwest Fire Roasted Salsa
1 large avocado, peeled, pitted and cut into cubes
Place chicken and 1 cup Rojo’s Southwest Fire Roasted Salsa in large zip-top bag and marinate in refrigerator 2 – 24 hours. Stir avocado into remaining salsa in Rojo’s container. Cover and refrigerate until ready to use. Heat grill or broiler. Remove chicken from bag and discard bag. Grill or broil chicken 6-8 minutes per side or until juices run clear when cut with a knife. Place chicken on plate and serve with salsa avocado mixture. Makes 4 servings.