| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Mexican, Poultry | 4 | Servings |
INGREDIENTS
| 1 | ts | Chilli powder |
| 2 | tb | Soft brown sugar |
| 2 | tb | Worcestershire sauce |
| 150 | ml | Chicken stock |
| 4 | Skinless chicken breasts | |
| 1 | ts | Celery salt |
| 2 | tb | Red wine vinegar |
| 3 | tb | Tomato ketchup |
| 3 | Drops tabasco sauce | |
| 150 | ml | Natural yoghurt |
INSTRUCTIONS
Mix the chilli powder with the celery salt, brown sugar, red wine vinegar, worcestershire sauce, tomato ketchup, chicken stock and tabasco sauce. Deeply score the chicken and arrange in a flameproof dish. Pour over the chilli mixture, heat the grill to high and cook the chicken for 5 minutes. Reduce the heat and cook for 10 minutes on each side. Baste the chicken thoroughly with the chilli sauce and grill for a further 10 minutes or until the meat is tender and the juices run clear. Transfer the chicken to a warmed serving dish and spoon over any sauce from the grill pan. Top each portion with a generous dollop of natural yoghurt. Garnish with coriander or parsley sprigs and serve with a salad. Calories: 240 per serving From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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