| 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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