Agave Jalapeno Chicken with Tomato Olivada
   ___ red jalapeño pepper, stemmed, seeded and chopped (1 tsp)
   _ tablespoons agave
   ___ teaspoon salt
   _ boneless skinless chicken breast halves
   Tomato Olivada
   Watercress sprigs, for garnish
   
   TOMATO OLIVADA:
   _ tablespoons agave
   ___ teaspoon salt
   _ medium tomato, peeled, seeded and diced
   ___ cup minced red onions
   ___ cup finely chopped green bell peppers
   __ kalamata olives, pitted and chopped
   _ tablespoon balsamic vinegar
   _ tablespoon olive oil

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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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