INGREDIENTS

INSTRUCTIONS

Toast the dried peppers in a skillet on medium high heat; using  tongs,
turn so they brown evenly. Remove when just browned; peppers  can burn
quickly so watch closely. Transfer to medium bowl. Cover  with hot
water, and soak until softened, about 30 minutes. When the  peppers are
cool enough to handle, pat dry, break apart, and remove  the stems and
seeds. Chop peppers. Reserve strained liquid for  another use.  Place
the tomatoes and peppers in medium saucepan, and simmer with 2  to 3
tablespoons water over low heat until mixture is very liquid, 20  to 30
minutes. Pass through a food mill fitted with the medium disk  to
remove seeds and skins.  Return the tomato liquid to saucepan. Add the
salt, pepper, ginger,  allspice, sugar, vinegar, and molasses. Bring to
a boil over high  heat, reduce to a simmer, and cook, uncovered,
stirring occasionally,  until reduced by half, 50 to 60 minutes.
Transfer to a bowl to cool  to room temperature. Sauce will keep in the
refrigerator, tightly  sealed, for up to 1 month.  Place the chicken in
a large nonreactive pan. Rub about 4 tablespoons  barbecue sauce over
each breast; refrigerate remaining sauce for  another grilling. Rub the
grill well with oil, and heat to medium  high. (Chicken can also be
cooked on a well-oiled grill pan or under  the broiler on a rimmed
baking sheet.) Cook over even heat, turning  as needed to keep from
scorching, 6 to 8 minutes per side. (If the  chicken breasts are thick,
finish cooking all the way through by  moving them to the coolest part
of the grill and covering them, or by  putting them in a 350 degree
oven 15 to 20 minutes, until juices run  clear.)  Makes 8 servings and
3 cups sauce.  Source: "Martha Stewart Living Magazine, Jul/Aug 1997"
S(Formatted for  MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"  Per
serving: 285 Calories (kcal); 14g Total Fat; (44% calories from  fat);
32g Protein; 8g Carbohydrate; 93mg Cholesterol; 639mg Sodium  Food
Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 1/2 Vegetable; 0  Fruit;
0 Fat; 0 Other Carbohydrates  Recipe by: Martha Stewart  Converted by
MM_Buster v2.0n.

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