Tomatillo Avocado Chicken
4 small boneless skinless chicken breasts
1 (13 oz) Rojo’s Tomatillo Avocado Salsa
1 large avocado, peeled, pitted and cut into cubes
Place chicken and 1 cup Rojo’s Tomatillo Avocado 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 and marinade. 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.