Southwest Chicken Breast - cooking recipe

Ingredients

1/4 cup dry white wine
2 tablespoons olive oil
2 teaspoons fresh tarragon, snipped or 1/4 teaspoon dried tarragon, crushed
1/4 teaspoon salt
1 1/4 lbs boneless skinless chicken breasts, 6 halves
2 small avocados, pitted, peeled & chopped
1 tomatoes, chopped
1 garlic clove, minced
2 tablespoons green chili peppers, seeded & finely chopped
2 green onions, finely chopped
1 tablespoon fresh cilantro, snipped
1 tablespoon honey
1 tablespoon lemon juice

Preparation

For marinade: Combine wine, oil, tarragon & salt. Rinse chicken; pat dry with paper towels. Place chicken in plastic bag set into a shallow dish. Add marinade; seal bag. Turn chicken to coat well. Chill for 2 to 24 hours, turning bag occasionally.
Meanwhile, combine avocados, tomato, garlic, chili peppers (I usually used the canned ones), onions, cilantro, honey & lemon juice. Toss well to mix. Cover & chill up to 2 hours.
Remove chicken from bag, reserving marinade. Grill chicken on an uncovered grill directly over medium coals for 5 minute Turn chicken & brush with marinade; grill for 7 to 10 minutes more or until chicken is tender & no longer pink. Serve with avocado mixture.
To grill by indirect heat: Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above the pan. Place chicken on grill over drip pan. Cover & grill for 15 to 18 minutes or until chicken is tender & no longer pink, brushing with marinade up to the last 5 minutes of grilling.