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. This recipe is so good. You will love the subtle flavor of the marjoram.

Pico de Gallo

6 - 8 roma tomatoes or fresh garden tomatoes, diced
1/2 of a sweet 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. Never refrigerate fresh tomatoes because this will alter their taste. 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. Obviously, if you have fresh tomatoes you should certainly use them instead.

The Skinny: For the chicken, use goat cheese instead of the Monterey Jack in order to cut some fat and calories. You could probably get away with low fat cheese since gooey is nice but not absolutely necessary for this recipe. 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 of a sweet 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. Jicama has the texture of a radish or turnip but is subtlety sweet. We became hooked on jicama a few months ago when they were readily available in one of the local grocery stores. Just when we decided that jicama was wonderful, and was great in almost any type of salad, this store stopped carrying them and now we can't find them anywhere. If you cannot find jicama in your local supermarket you may substitute sliced water chestnuts. BTW, the dressing in this recipe is really good. The flavors of the lime juice, pepper, garlic and cumin really go well together.

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