Salsa:
1 tomato, peeled, seeded and chopped
1 green onion, sliced
1/4 c. sliced black olives
3 tbs. reserved marinade
1 tbs. EACH: seeded and chopped jalapeno pepper,
chopped cillantro, chopped mint, slivered almonds
1/4 tsp. EACH: salt, pepper
Avocado slices (optional)
Tortilla chips (optional)

Chicken:
Rinse chicken; pat dry and set aside. In a glass
baking dish, make a marinade by mixing together
lime juice, sherry, oil, oregano and garlic salt.
Reserve 3 tbs. marinade for salsa.
Add chicken to remaining marinade, turning to coat.
Cover and marinate in refrigerator 1 hour.

Turn chicken to coat; cover with wax paper.
Microave on HIGH 3 min.
Turn each breast upside down and
sprinkle with salt, pepper and paprika.
Recover and microwave on HIGH until
juices from chicken are no longer pink, 3-4 min.

Salsa:
In a bowl, mix together tomato, onion, olives,
reserved marinade, jalapeno cillantro, mint, almonds,
salt and pepper. Arrange chicken on a platter
with salsa and serve. Makes 4 servings.