6 - 8 boneless chicken breasts
1/4 cup olive oil
Salt and pepper to taste
1 tsp. dried marjoram
1 cup Monterey Jack cheese, grated

Cut a horizontal slice in the middle of each chicken breast without cutting all the way through. Place chicken in a baking dish. Add olive oil, salt and pepper and marjoram. Marinate for about an hour in the refrigerator. Remove from marinade and grill over charcoal or gas grill slit side down first. When chicken is done place some cheese in each slit and continue to grill until cheese melts. Serve with Pico de Gallo over chicken.

Pico de Gallo

6 - 8 roma tomatoes or fresh garden tomatoes, diced
1/2 cup onion, diced
Juice of 1 lime
2 jalapeno peppers, diced
1/2 cup fresh cilantro, chopped
1 tsp. sugar
1/4 cup beer, Mexican if possible
Salt and pepper to taste

Combine all ingredients and allow to sit for several hours if possible before serving. Do not refrigerate because of the tomatoes. As with the dip, the type of pepper you use in this dish will determine how hot and spicy the Pico de Gallo is. We list roma tomatoes because they are traditional to this recipe. If you have fresh tomatoes you should certainly use them instead.

The Skinny: For the chicken, use low fat cheese. For the Pico de Gallo, don't mess with perfection.

Jicama Salad with Jalapeno Dressing

6 cups mixed salad greens
1 jicama, diced
1/2 Vidalia onion, sliced
4 roma tomatoes or fresh garden tomatoes, diced
1/3 cup mayonnaise
1/4 cup sour cream
Juice of 1 lime
1 jalapeno pepper, diced
2 cloves garlic, minced
1/2 tsp. cumin

Combine salad greens, jicama, onion, and tomatoes in a large bowl and set aside. In a blender, combine mayonnaise, sour cream, lime juice, jalapeno pepper, garlic and cumin blend until smooth. Just before serving pour dressing over salad. Toss and serve.

The Skinny: Use low fat mayo and sour cream in the dressing.