Categories: Chicken, Poultry, Tex-mex 
      Yield: 8 servings 
  
           Black Bean Relish; * 
      8    Chicken Breast Halves; ** 
    1/4 c  Vegetable Oil 
      2 tb Lime Juice 
    1/2 ts Salt 
    1/4 ts Pepper 
      2    Cloves Garlic;Finely Choppe 
    1/2 c  Onion; Chopped, 1 Medium 
     14 oz Artichoke Hearts; *** 
  
  *    See Sowest 2 for recipe. ** Chicken Breast Halves should be boneless 
  and skinless. *** There should be 1 can (14 oz) of Artichoke hearts, 
  drained and cut into quarters. Prepare Black Bean Relish and set aside. 
  Place the chicken breasts in a shallow glass or plastic dish. Mix remaining 
  ingredients except the artichoke hearts; pour over the chicken. Cover and 
  refrigerate for 1 hour. Set oven control to broil. Remove chicken from the 
  marinade. Place chicken on a greased broiler pan (with out the rack); brush 
  with the marinade. Broil chicken with the tops about 4 inches from the heat 
  until light brown, about 10 minutes. Turn chicken over and brush with the 
  marinade. Arrange the artichoke hearts around the chicken. Broil until 
  chicken is done, about 8 to 11 minutes longer. Serve with Black Bean 
  Relish.