Tex-Thai Chicken Breasts -Bhg July 07

• 34 cup salsa verde
• 14 cup unsweetened coconut milk
• 1 green onion, chopped
• 12 teaspoon finely shredded lime peel
• 1 tablespoon lime juice
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon chopped of fresh mint
• 1 teaspoon green curry paste
• 1 teaspoon freshly grated gingerroot
• 1 teaspoon soy sauce
• 1 garlic clove, minced
• mango, chopped
• cucumber, chopped
• 4 boneless skinless chicken breasts

1. For marinade, in a blender or food processor combine salsa, coconut milk, onion, lime peel & juice, cilantro, mint, curry paste, ginger, soy sauce, and garlic.
2. Cover, process until nearly smooth.
3. Remove 1/3 cup to drizzle; cover and chill until serving time.
4. Place chicken in large resealable bag and pour remaining marinade over chicken; seal bag and marinate 1 to 2 hours turning occasionally.
5. Drain Chicken and reserve marinade.
6. Grill chicken for 12 to 15 minutes until no longer pink turning once halfway through and brushing with reserved marinade half way through grill time.
7. Serve with chopped mango and cucumber.
8. Drizzle with reserved 1/3 cup marinade mixture then serve.

salsa verde, milk, green onion, lime peel, lime juice, fresh cilantro, mint, green curry, gingerroot, soy sauce, garlic, mango, cucumber, chicken breasts

Taken from www.food.com/recipe/tex-thai-chicken-breasts-bhg-july-07-278561 (may not work)