| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Chicken cutlets |
| 4 |
tb |
Extra-virgin olive oil |
| 2 |
tb |
Lemon juice |
| 1/2 |
c |
Water |
| 5 |
dr |
Tabasco sauce; (up to 6) |
| 4 |
|
Cloves of garlic minced |
| 2 |
tb |
Cayenne pepper |
| 1 |
tb |
Parsley |
| 1 |
tb |
Black pepper |
| 1/2 |
ts |
Salt |
| 3 |
tb |
Dijon mustard |
| 1 |
ts |
Dill dried |
| 1 |
|
Jalapeno chili chopped fine; (with seeds) |
| 2 |
|
Serranos chopped fine; (with seeds) |
| 1 |
|
Habanero chopped fine; (with seeds) |
INSTRUCTIONS
wash cutlets and pat dry. rub a pinch of the salt, pepper & cayenne into
chicken. make marinade by adding all other ingredients except the garlic
and chilis into a casserole dish. do not refrigerate! place cutlets in
marinade and cover them completely with the marinade. add minced garlic and
chilis (seeds and all) onto the top off chicken and garnish with marinade.
place in preheated 375 degree oven and let bake for 1/2 hour garnishing
with marinade evry 10 minutes so as not to dry out the chicken. eat and
enjoy! serve with a chicken flavored rice.
Posted to CHILE-HEADS DIGEST V4 #254 by michellem@iworksys.com (Michelle
Munistari) on Dec 30, 1997
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