4 boneless Chicken breast halves
1/4 cup lime juice
1 teaspoon minced fresh garlic
Salsa
3/4 cup olive oil
2 tablespoons chopped green chilies
8 slices Cheddar cheese
1. In 9-inch square baking pan stir together oil, lime juice, chilies, and garlic. Add chicken breasts; marinate, refrigerated, at least 1 hour, turning every 30 minutes.
2. Prepare grill for indirect cooking.
3. Remove chicken from marinade; drain.
4. Grill chicken 10 minutes; turn. Continue grilling until thoroughly cooked, about another 10 to 12 minutes.
5. Top each chicken breast with 2 slices cheese. Cover and grill until cheese begins to melt.
6. Serve with salsa.
Courtesy of National Chicken Council.