Ingredients:
2 cups chunky salsa (Chi-Chi's works quite well)
1/2 cup lime juice
2 tablespoons Dijon mustard
6-8 skinless boneless chicken breasts
1 cup sour cream
1 small can sliced black olives (optional)
8 oz. shredded monterray jack cheese
1 sliced lime, for garnish

Directions:
In a nonporous dish or bowl combine the salsa, mustard, and lime juice. Mix well then add chicken, cover, and refrigerate for at least one hour, turning halfway. Reserve marinade. Grill chicken breasts until fork tender and juices run clear.

Meanwhile, add drained black olives to marinade and boil in a saucepan approximately five minutes to remove bacterial contaminents from the chicken, stirring often. Remove chicken to serving platter. Spoon boiled marinade over top, and sprinkle with shredded cheese. Finish with dollops of sour cream and garnish with lime slices. Goes extremely well with a side of refried beans and warm flour tortillas, quartered.

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