Agave Jalapeno Chicken with Tomato Olivada

Serves: 4

   1/2 red jalapeño pepper, stemmed, seeded and chopped (1 tsp)
   2 tablespoons agave
   1/8 teaspoon salt
   4 boneless skinless chicken breast halves
   Tomato Olivada
   Watercress sprigs, for garnish

   TOMATO OLIVADA:
   2 tablespoons agave
   1/8 teaspoon salt
   1 medium tomato, peeled, seeded and diced
   1/2 cup minced red onions
   1/4 cup finely chopped green bell peppers
   12 kalamata olives, pitted and chopped
   1 tablespoon balsamic vinegar
   1 tablespoon olive oil

Agave Jalapeno Chicken with Tomato Olivada is from the Cook'n with Agave collection.

In blender, purée jalapeño with 2 tablespoons agave and 1/8 teaspoon salt. Rub chicken with mixture; cover and refrigerate 1 hour. Grill chicken over medium coals, cooking and turning until skin is browned and crisp and juices run clear. Serve Tomato Olivada alongside chicken and garnish with watercress sprigs.

TOMATO OLIVADA:
In small bowl, mix agave and salt with tomato, onion, green pepper, olives, vinegar and olive oil.

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