Turkey breast chops soak for a short while in a jalapeno, lime and garlic marinade and then grilled.

Jalapeno Lime Turkey Grill

1 pound Honeysuckle White Breast Chops

Jalapeno Lime Marinade:
6 tablespoons olive oil
1/2 cup lime juice
3 cloves garlic, finely chopped
1 to 2 jalapeno pepper, seeded and finely minced*
1/4 teaspoon salt
1/8 teaspoon black pepper

1. Mix marinade oil, lime juice, garlic and jalapeno, salt and pepper. Reserve 1/3 of the mixture for basting. Refrigerate the Honeysuckle White breast chops in the remaining marinade for 1 hour.
2. Grill on a medium high heat. Cover lid on grill while cooking chops. Grill for approximately 7 minutes on each side, basting with reserved marinade.

Makes 4 servings.

*Working with jalapeños or other chiles: Capsaicin is the ingredient in chiles that causes the burning sensation associated with fresh peppers. It's a good idea to use rubber gloves when handling fresh chiles. (Disposable surgical gloves, available at most drugstores, work best for this.) If you choose not to use gloves, be extremely careful not to touch any part of your body, especially your eyes. After you've finished handling the chiles, wash your knife and cutting board with hot soapy water to ensure that there is no carry-over to other foods that may come in contact with the peppers.

Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.