2/3 c Vegetable oil
1/3 c Lime juice
2 tb Green chilies; chopped
1 ts Fresh garlic; minced
4 Chicken breasts halves;
– Skinned 8 sl Cheddar cheese
Salsa In 9″ square baking pan stir together all marinade ngredients. Add chicken breasts; marinate, turning once, in refrigerator at least 45 minutes. Meanwhile, prepare grill placing coals to one side; heat until coals are ash white. Make aluminum foil drip pan; place opposite coals. Remove chicken from marinade; drain. Grill chicken 7 minutes; turn. Continue grilling until fork tender, 6 to 8 minutes. Top each chicken breast with 2 slices cheese. Continue grilling until cheese begins to melt. Serve with salsa.