Shelly's Recipe

CARIBEAN CHICKEN III

Category: Poultry I

4 chicken breast halves, skin on, bone in
Salt and pepper
Juice of 2 limes or 1 lemon
2 tbsp oil
1/4 cup finely diced bacon
1/2 cup finely chopped onion and celery
1/2 cup thinly sliced green bell pepper strips
2 cups diced canned tomatoes and their juices
1 cup chicken stock
1 tbsp Worcestershire sauce
1/2 tsp dried thyme

To grill the chicken: Season with salt and pepper and marinate in the lime or lemon juice for 10 minutes.

While this is marinating, heat the grill. Grill for 10 minutes on each side or until just cooked through. Keep the skin on as you grill the chicken to keep it moist. You can take the skin off after cooking.

While the chicken is cooking, make the sauce.

Sauce: In a saucepan, over medium heat, heat the oil and bacon. When the bacon is brown, add the vegetables and cook, covered, over low heat for 10 minutes or until tender. Add the remaining ingredient, uncovered, for 10 minutes. Season with salt and pepper to taste. Serve the sauce with the chicken.