| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Mexican, Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
t |
Chilli powder |
| 2 |
T |
Soft brown sugar |
| 2 |
T |
Worcestershire sauce |
| 150 |
|
Chicken stock |
| 4 |
|
Skinless chicken breasts |
| 1 |
t |
Celery salt |
| 2 |
T |
Red wine vinegar |
| 3 |
T |
Tomato ketchup |
| 3 |
|
Drops tabasco sauce |
| 150 |
|
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
A Message from our Provider:
“Guess who created pleasure. He might just know a thing or two . . .”