I am always looking for new chicken dinner ideas and earlier this year I was reading Sunset Magazine (the May issue) and I saw this recipe submitted by a reader (Christopher Hesterberg in Clinton, UT actually). I am not a huge fan of lots of spice but this is awesome! And it is so easy to make.
Cook two poblano or anaheim chiles rubbed with oil on the grill until the skins are browned (we used anaheim this time).
Seed the chiles and rub off the skins.
Then put cumin, cayenne and salt on the chicken and cook it on the grill for 10 minutes.
Squeeze lime juice over the chicken then top each breast with avocado slices, chile slices and shredded jack cheese. Melt on the grill for a few minutes.
