Copyright 2002 Blacks Culinary

To Marinate the Chicken Cut the Chicken Breasts into appropriately sized cutlets. I often will butterfly then separate the breast to promote marination (its also how I was served the first time I had this dish). Place in a bag with a generous amount of marinade. You can save the remaining (unused) marinade for later use. Marinate the chicken for at least 24 hours (I prefer 48). When ready to cook: Grill the chicken over coals or on a grill till cooked through yet still juicy. Remove to a hotel pan, cover with foil and place into a warmer till needed. Place a portion of pre browned chorizo on the griddle. When It looks crispy and oily top it with a piece of the grilled chicken. Allow to heat for one minute then flip so the chicken rests in the chorizo fat. Cook till well heated. Plate topped with the Chorizo, a bland white cheese sauce. Garnish with fresh chopped onion, tomato and cilantro.

Chipotle Lime Marinade 3 Tblsp White Vinegar 4 Tbsp Lime Juice 1 Small Can Tomato Sauce 3-5 Chipotles in Adobo 2 tsp Cumin 1 Tbsp Mexican Oregano Salt and Fresh Ground Black Pepper 1 Tbsp Brown Sugar (to taste) 3-4 Garlic Cloves, minced ½ tsp MSG or Accent (optional) ½ Cup Water