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Title: Chicken With Mild Red Chili Sauce
Yield: 1

Ingredients

    3/4 c  fresh lemon juice
    3/4 c  dry white wine
      6 tb olive oil
  4 1/2 tb california chili powder
      9    garlic cloves; chopped
      3    shallots; chopped
      2 tb soy sauce
      2 tb honey
  1 1/2 tb fresh oregano leaves or 1
           -1/2 teasp; oons
      1    ; dried
      8 lg boneless chicken breast
           -halves with; skin
      1    oregano sprigs; (optional)

Instructions

Puree first 9 ingredients in blender until smooth. Using meat mallet, pound
chicken breasts between sheets of plastic wrap to 1/2-inch thickness. Place
chicken in 13x9x2-inch glass baking dish. Pour marinade over and turn to
coat.
Cover and refrigerate overnight.

Prepare barbecue (medium-high heat) or preheat broiler. Drain marinade into
small saucepan. Boil 5 minutes. Season chicken with salt and pepper.

Grill or boil chicken until cooked through, about 5 minutes per side. Brush
some marinade over chicken. Transfer to platter. Garnish with oregano
sprigs,
if desired. Serve with remaining marinade.

Serves 8.

Bon Appetit October 1995

Converted by MC_Buster.

Per serving: 1092 Calories (kcal); 81g Total Fat; (71% calories from fat);
5g Protein; 69g Carbohydrate; 0mg Cholesterol; 2078mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 1 Fruit; 16
Fat; 2 1/2 Other Carbohydrates

Converted by MM_Buster v2.0n.

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