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Recipe submitted by Teresa Hannan Smith, Santa Rosa, California

Yucatans Chicken with Peach-Avocado Salsa

6 boneless, skinless chicken breast halves
1 tablespoon, plus 1 teaspoon garlic pepper seasoning
1 orange, juiced
1 lime, juiced
2 tablespoons olive oil
1 teaspoon dried oregano leaves
Peach-Avocado Salsa (recipe follows)
Lime slices

1. Place chicken in shallow glass dish; rub all sides with garlic pepper seasoning. Pour orange and lime juices over chicken; drizzle with olive oil. Crush oregano with fingers and sprinkle over chicken. Cover and refrigerate 30 minutes, turning once.
2. Remove chicken from marinade and place in large nonstick frypan over medium heat. Sauté, turning, about 12 minutes or until lightly browned and fork can be inserted in chicken with ease.
3. Serve topped with Peach-Avocado Salsa; garnish with lime slices.

Makes 6 servings.

Peach-Avocado Salsa:
In medium bowl, mix together 1 fresh peach, peeled, pitted and diced; 1 small avocado, peeled, pitted and diced; 1 tomato, peeled, seeded and diced; 1/4 cup diced jicama; 3 tablespoons chopped red onion and 2 tablespoons chopped fresh cilantro. In small bowl, whisk together 1/4 teaspoon crushed red pepper flakes, 3 tablespoons fresh lime juice and 2 teaspoons olive oil; pour into peach-avocado mixture, stirring gently.

Recipe provided courtesy of the National Chicken Council. Used with permission.